...celebrating flavorful food
chile relleno [ruh-yey-noh, ruh l-yey]
1. a green chili pepper stuffed with cheese or meat, dipped in batter, and fried.
by Susan Andrews
(Originally at Tide & Thyme)
4 poblano peppers
2 small potatoes, peeled and quartered
2 ounces cream cheese, softened
1 cup shredded cheese (Monterey jack, cheddar)
1 tsp salt
1/2 tsp black pepper
2 eggs, separated
1/2 cup allpurpose flour
vegetable oil, for frying
For the sauce:
1/2 small onion, chopped
2 cloves garlic, minced
1 tbsp chile pepper
2 tsp ground cumin
1 (14oz) can diced tomatoes with green chilis
2 tbsp tomato paste
1/2 cup chicken stock
Bring a small saucepan of water to a boil. Add the potatoes and cook until fork tender, about 15 minutes. Drain thoroughly, place in a large bowl, and set aside.
To make the sauce; combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cook over mediumlow heat, stirring often, until the onions have softened, 8 to 10 minutes.
Stir in the garlic, chili powder, and cumin; cook until fragrant, about 30 seconds.
Stir in the tomatoes, broth, and tomato paste and bring to a simmer,
and cook until thickened, about 10 minutes. Remove from heat and set aside.
Make a slit down one side of each pepper. Place them in a dry skillet over medium heat,
turning them frequently until the skins blister.
Place the chiles in a Ziploc or produce bag
and seal closed to steam peppers.
Set aside for 20 minutes, then carefully peel off the skins and remove the seeds, if desired, keeping the chiles whole. Dry the chiles with paper towels and set them aside. I accidentally tore some of my chiles but not to worry, they still came out fine.
Put the cream cheese and shredded cheese in the bowl with the potatoes. I didn't peel my potatoes because the peels are usually my favorite part. But next time I will. I didn't like the peelings this recipe.
Add salt and pepper, and mix to combine.
Spoon some of the potato filling into each chile, and squeeze it back closed.
In a standing mixer fitted with a whisk attachment, whisk the egg whites to firm peaks.
In a separate bowl, whisk the egg yolks until pale,
then fold in the egg whites.
Scrape the mixture onto a large, shallow dish. Place the flour in another shallow dish and season it with salt.
Add 1/2" oil to a heavy bottomed skillet and heat to 375.
Coat a few chiles first in flour and then in egg before adding carefully to the hot oil. I noticed that I needed to let the chiles sit for the egg coat to stick well.
Fry the chilies in batches until golden and crisp. Drain on paper towels.
Serve with sauce and spanish rice. You will find the recipe here.
Note: I think I would add 1/2 to 1 cup more of the shredded cheese. I would rather taste the cheese than the potatoes. The original recipe called for tomato sauce. I didn’t have that on hand so I subbed w/ the diced tomatoes and tomato paste. I would like to try it with the original sauce.