Chiles Poblanos Rellenos De Queso (Poblano Chiles Stuffed With Cheese)

Serves: 5

Meagan Lindgren

1 January 1970

Based on User reviews:

63

Spice

29

Sweetness

43

Sourness

34 mins

Prep time (avg)

4.5

Difficulty

Ingredients:

910 g

Roma Tomatoes

1 medium

Onion (thinly sliced)

2 cloves

Garlic

1.5 cups

Canola Oil

1

Bay Leaf

1

Kosher Salt

4

Poblano Chiles (fresh)

1 cup

All-Purpose Flour

3 large

Egg (separated)

Directions:

1

Make the caldillo sauce: In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel

2

Remove the tomatoes from the water and let cool, reserving the cooking liquid

3

Once cool enough to handle, peel the tomatoes

4

Transfer to a blender or food processor, add the onion and garlic, and blend until smooth

5

In a large skillet, heat the oil until hot but not smoking

6

Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked

7

Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt

8

Keep hot until ready to serve

9

In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel

10

Remove the tomatoes from the water and let cool, reserving the cooking liquid

11

Once cool enough to handle, peel the tomatoes

12

Transfer to a blender or food processor, add the onion and garlic, and blend until smooth

13

In a large skillet, heat the oil until hot but not smoking

14

Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked

15

Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt

16

Keep hot until ready to serve

17

Make the chiles poblanos rellenos: Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered

18

Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins

19

Once they are cool enough to handle, peel the chiles and discard the skins

20

Using a small, sharp knife, make a lengthwise slit down one side of each chile and carefully remove the seeds

21

Stuff the chiles with cheese, dividing it evenly

22

Place all but 1 tablespoon of the flour in a small, shallow bowl

23

Carefully dredge the stuffed chiles in the flour, coating lightly and shaking off any excess

24

In a separate bowl, beat the 3 egg whites until soft peaks form

25

Carefully fold in the egg yolks, along with the reserved 1 tablespoon of flour, and season with salt

26

In a large skillet over moderate heat, heat the canola oil until hot but not smoking

27

Holding the flour-dusted chiles by their stems, dip them in the egg batter and then carefully lay them in the hot oil

28

Using a spatula or spoon, baste the chiles with the hot oil

29

Once the bottoms are golden brown, turn with a spatula and brown the other side

30

Transfer to a wire rack or paper towel–lined plate to drain

31

Serve the poblanos covered with the caldillo sauce and accompanied by rice and refried beans

32

Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered

33