Chiles Rellenos

Serves: 4

Imelda VonRueden

1 January 1970

Based on User reviews:

53

Spice

46

Sweetness

50

Sourness

42

mins

Prep time (avg)

5

Difficulty

Ingredients:

4 large

Poblano Pepper

4

Eggs (yolks and whites separated)

1 cup

All-Purpose Flour

1

Kosher Salt

1

Ground Black Pepper (freshly)

1.5 cups

Jack Cheese (shredded)

1 cup

Corn (fresh)

1

Vegetable Oil (for frying)

1 tbsp

Olive Oil

1

Yellow Onion (chopped)

1 tsp

Ground Cumin

1 tsp

Cayenne Pepper

2 cloves

Garlic

1 cup

Chicken Stock

1 tbsp

Cilantro Leaves (fresh)

1 tsp

White Wine Vinegar

Directions:

1

Preheat the broiler

2

Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side

3

Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes

4

Once cool, remove the skin easily with your hands

5

Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks

6

In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt

7

(Reserve 2 remaining yolks for another use)

8

Place the remaining flour on a small plate

9

Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated

10

In a third bowl, mix together the cheese and corn

11

Remove the seeds from the peppers by slicing them open along one side

12

Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon

13

Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together

14

Heat 1 1/2 inches of oil in a large saucepan over medium-high heat

15

Gently roll the peppers in the flour

16

(If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes)

17

Coat the peppers in the egg batter by dunking and spooning the batter all around

18

Lift the pepper, and gently spoon off any excess batter hanging from the bottom

19

Place in the hot oil and fry until golden, about 3 minutes per side

20

Place on paper towels to absorb the excess oil

21

Serve with Chile Relleno Tomato Sauce

22

Add the olive oil to a medium saute pan over medium heat

23

Then add the onions and cook until softened, about 5 minutes

24

Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer

25

Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes

26

Remove from the heat and cool a few minutes

27

Mix in the blender for 10 seconds (the sauce will not be smooth)

28

Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend

29

Yield: 2 cups