Real Chiles Rellenos
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 large
Poblano Pepper1 cup
Shredded Cheddar Cheese1 tbsp
Vegetable Oil1 clove
Garlic (minced)1.5 cups
Chicken Broth2 tbsps
Distilled White Vinegar1 tsp
Ground Cumin1 tsp
Black Pepper1 tsp
Ground Cinnamon1 tsp
SaltDirections:
1
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
2
Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet
3
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side
4
When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes
5
Once cool, remove the skins and discard
6
Cut a slit lengthwise into the side of each pepper, and remove seeds and veins
7
To reduce spiciness, rinse out any remaining seeds with water
8
Pat the peppers dry with paper towels
9
Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended
10
Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape
11
Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks
12
Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper
13
Place the peppers in the freezer for at least 30 minutes
14
To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside
15
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes
16
Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon
17
Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often
18
Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven
19
To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl
20
In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks
21
Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter
22
Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter
23
Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers
24
Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side
25
Remove peppers to warmed platter while you finish frying
26
To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce
27
Serve peppers hot with a dollop of sour cream