In Mexico the Chili Poblano, a dark green triangular shaped chile 3” to 4” in length that varies in hotness from mild to quite picante, is the chili of choice for this recipe.
Chiles Rellenos(stuffed roasted Poblano peppers) are one of the most easily recognizable dishes of all the wonderful foods that have been brought here by our neighbors from South of the border. This dish combines the spicy sweetness of the roasted Poblano chile with the creamy saltiness of the cheese filling and then gently bathes them in a flavorful sauce that perfectly marries the two.
Ingredients:
8 Poblano chiles, roasted and skins removed
1 (15 oz) pkg queso fresco cut into 8 equal pieces
6 eggs, separated
½ cup flour (optional)*
toothpicks for sealing chiles
oil for frying (corn, vegetable, or canola oil works best)
5 roma tomatoes
¼ cup finely chopped onion
2 garlic cloves
¼ tsp whole cumin seed
½ tsp dried mint
3/4 tsp chicken bouillon powder (Knorr Suiza brand is recommended)
salt to taste
Directions:
*Chiles may or may not be rolled in flour before being battered and fried. Use flour if a thicker coating is preferred. As a form of comparison, flour was omitted in the photo above.
Pour oil into a heavy-bottomed frying pan to a depth of about ½ inch and heat to medium-high heat. Meanwhile, take whole roasted chiles and carefully make a length-wise slit into each one and carefully remove the seed pod and any stray seeds. Place a thick slice of queso fresco into each chile and close the seam well using a toothpick (or two) to secure the edges. Next prepare the batter by whipping egg whites until stiff. Beat yolks and carefully fold into stiff whites. Check oil by dropping a little bit of egg batter into it. If oil bubbles immediately, then it is ready. Once the oil is ready begin battering chiles. If using flour step, roll chiles in flour and shake to remove any extra. Next dredge floured chiles through egg batter, making sure it is evenly coated. Immediately place chile in hot oil, seam side down. Fry until egg batter coating has set completely and has turned golden brown on all sides (about 2-3 minutes on each side depending on temperature of oil). Remove chile from oil and allow it to drain on paper toweling. Repeat process with all chiles, frying in small batches, being careful not to overcrowd the frying pan.
While chiles are draining, preheat oven to 350 degrees. Next, place tomatoes in a small saucepan, cover with water, and bring to a boil. Cook tomatoes until they have softened all the way through and the skins begin to fall off. Place onion, garlic, cumin seed, mint, and bouillon into blender jar. Remove tomatoes from cooking liquid, remove skins, and place in blender jar with other ingredients. Add in 1-2 cups cooking liquid and blend well. Salsa should be thin and watery but still well seasoned. Check for salt. Set salsa aside.
Place chiles in an oven-safe casserole dish, gently pour salsa over them and cover tightly with aluminum foil. Bake for 30-35 minutes. Serve immediately. Yield: 4 portions for a main course (2 chiles each).
To serve place on large dish and serve with sour cream and lime wedges.
Note: Any cheese that melts nicely will do for the stuffing. The better the cheese, the better the end result, but even a supermarket Monterey Jack or Mozzarella works well. In Mexico, Panela (a fresh ricotta-like cheese) is often used. Oaxaca or Chihuahua cheese is very good as well.
Cut the cheese in thin strips approximately as long as the chili you are stuffing. Insert the cheese through the slit in the chili. Put in a good amount but don’t stuff it tightly as it expands when it melts. Seal the slit in the chili with thin wooden toothpicks. Roll in the flour again and set aside.
Chiles rellenos may be filled with many things but traditionally they are filled with either picadillo (a seasoned mixture of ground beef and/or pork) or cheese. If using anything other than cheese to fill chiles, there are a few basic rules to follow: filling should be pre-cooked, drier in nature (to avoid problems with the grease popping) and at room temperature. Also, chiles should be well sealed for the frying stage. If not, it can cause the dish to quickly spiral into an unsalvageable disaster.
Poblano Chile Relleno
Chiles Rellenos Recipe
In Mexico the Chili Poblano, a dark green triangular shaped chile 3” to 4” in length that varies in hotness from mild to quite picante, is the chili of choice for this recipe.
Chiles Rellenos (stuffed roasted Poblano peppers) are one of the most easily recognizable dishes of all the wonderful foods that have been brought here by our neighbors from South of the border. This dish combines the spicy sweetness of the roasted Poblano chile with the creamy saltiness of the cheese filling and then gently bathes them in a flavorful sauce that perfectly marries the two.
Ingredients:
8 Poblano chiles, roasted and skins removed
1 (15 oz) pkg queso fresco cut into 8 equal pieces
6 eggs, separated
½ cup flour (optional)*
toothpicks for sealing chiles
oil for frying (corn, vegetable, or canola oil works best)
5 roma tomatoes
¼ cup finely chopped onion
2 garlic cloves
¼ tsp whole cumin seed
½ tsp dried mint
3/4 tsp chicken bouillon powder (Knorr Suiza brand is recommended)
salt to taste
Directions:
*Chiles may or may not be rolled in flour before being battered and fried. Use flour if a thicker coating is preferred. As a form of comparison, flour was omitted in the photo above.
Pour oil into a heavy-bottomed frying pan to a depth of about ½ inch and heat to medium-high heat. Meanwhile, take whole roasted chiles and carefully make a length-wise slit into each one and carefully remove the seed pod and any stray seeds. Place a thick slice of queso fresco into each chile and close the seam well using a toothpick (or two) to secure the edges. Next prepare the batter by whipping egg whites until stiff. Beat yolks and carefully fold into stiff whites. Check oil by dropping a little bit of egg batter into it. If oil bubbles immediately, then it is ready. Once the oil is ready begin battering chiles. If using flour step, roll chiles in flour and shake to remove any extra. Next dredge floured chiles through egg batter, making sure it is evenly coated. Immediately place chile in hot oil, seam side down. Fry until egg batter coating has set completely and has turned golden brown on all sides (about 2-3 minutes on each side depending on temperature of oil). Remove chile from oil and allow it to drain on paper toweling. Repeat process with all chiles, frying in small batches, being careful not to overcrowd the frying pan.
While chiles are draining, preheat oven to 350 degrees. Next, place tomatoes in a small saucepan, cover with water, and bring to a boil. Cook tomatoes until they have softened all the way through and the skins begin to fall off. Place onion, garlic, cumin seed, mint, and bouillon into blender jar. Remove tomatoes from cooking liquid, remove skins, and place in blender jar with other ingredients. Add in 1-2 cups cooking liquid and blend well. Salsa should be thin and watery but still well seasoned. Check for salt. Set salsa aside.
Place chiles in an oven-safe casserole dish, gently pour salsa over them and cover tightly with aluminum foil. Bake for 30-35 minutes. Serve immediately. Yield: 4 portions for a main course (2 chiles each).
To serve place on large dish and serve with sour cream and lime wedges.
Note: Any cheese that melts nicely will do for the stuffing. The better the cheese, the better the end result, but even a supermarket Monterey Jack or Mozzarella works well. In Mexico, Panela (a fresh ricotta-like cheese) is often used. Oaxaca or Chihuahua cheese is very good as well.
Cut the cheese in thin strips approximately as long as the chili you are stuffing. Insert the cheese through the slit in the chili. Put in a good amount but don’t stuff it tightly as it expands when it melts. Seal the slit in the chili with thin wooden toothpicks. Roll in the flour again and set aside.
Chiles rellenos may be filled with many things but traditionally they are filled with either picadillo (a seasoned mixture of ground beef and/or pork) or cheese. If using anything other than cheese to fill chiles, there are a few basic rules to follow: filling should be pre-cooked, drier in nature (to avoid problems with the grease popping) and at room temperature. Also, chiles should be well sealed for the frying stage. If not, it can cause the dish to quickly spiral into an unsalvageable disaster.
Directions on how to Roast and Peel Poblano Peppers