Sunday, January 26, 2014

Chile Rellenos

Chiles Rellenos


4 poblano peppers (peeled seeded and slit)
1 cup shredded Monterey Jack cheese or mozzarella cheese
1/4 cup queso fresco
Lard (frying)
3 large eggs (separated cold)
1/2 tsp salt
2 tablespoons flour


Roast your chilies over an open flame until blistered and blacked on all sides. 

Place in a zip-lock bag or bowl covered in plastic wrap to steam.
Once softened, use a paper towel to remove the black skins, and then slit on one side. Remove the ribs and seeds from the inside.
Stuff chilies with cheese and hold together with toothpicks.

In a bowl, add your cold egg whites, with a high speed mixer (or a whisk and your husband) beat egg whites to stiff foamy peaks are formed.

In a separate bowl combine the egg yolks with two tablespoons flour and salt and mix well. Then bled the yolks into the egg whites and mix until combined.

Dip quickly into batter and when completely covered lay in hot lard.

Baste tops with hot oil and fry on each side until golden brown.

Let cool on papertowels.

Using the same pot, add your sauce and cover till it boils. When the sauce starts to boil reduce the heat and simmer for 10-15 minutes.

Serve rellanos with sauce, queso fresco and sour cream, if desired. 

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