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Chiles rellenos

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Ingredients/Components

salt - 1/2 tsp
flour - 1 Tbsp
vegetable oil - 1 Tbsp
vegetable oil for frying - 1 item
chopped onion - 1/2 c
large eggs, separated - 3 item
flour for dredging - 1 item
chorizo sausage - 1/4 lb
4-inch fresh Poblano peppers - 6 item
vegetable oil for brushing the peppers - 1 item
grated Monterey Jack cheese 5 oz
fresh tomatillos, husked and rinsed or 3 11 oz
garlic cloves, chopped coarse - 2 item
fresh coriander sprigs - 1/3 c

How to make chiles rellenos:

Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap. Let peppers steam for 5 minutes. Wearing rubber gloves, peel. Make a lengthwise slit in side of each pepper from stem to tip. Remove ribs and seed carefully, leaving stems intact. Rinse the peppers gently; put them on paper towels to drain. May also be roasted in oven.

In skillet, cook chorizo, stirring for 5 to 10 minutes. Transfer to paper and drain. In a bowl, stir together the chorizo and Monterey Jack. Pat the insides of peppers dry and fill them with chorizo mixture. The slits in peppers should close when stuffed and held by stem. Use canned sauce.

Make batter: In bowl, beat egg whites with salt. Beat in yolks, 1 at a time, and flour and beat the batter until just combined. In a deep, heavy skillet, heat 3/4-inch of oil. While oil is heating, pat stuffed peppers dry and dredge in flour, shaking off the excess and dip in batter. Fry peppers, turning once, for 1 to 2 minutes. Transfer to paper towels; drain. Divide sauce and peppers among 6 plates and garnish with coriander sprigs. Serves 6.

Recipe categories: Eggs/dairy, Egg, Main dish.

Rating:

3.5

Average rating: 3.5, total votes: 4

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