Culinary Kitchen

Weekend Recipe: Chiles Rellenos

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Serves 4 – Serve with Roasted Tomato Salsa

 

 

 

 

 

 

 

 

 

 

 

 

Amount                       Measure                       Ingredient

4 Poblano Chilis

For the Filling

1 cup                            4 ounces, 113 g          Queso fresco, or white farmer cheese, or Monterey Jack, grated

To taste                                                           Salt and white pepper

For the Batter

3                                                                      Eggs, separated

2 tablespoons               1 ounce, 14 ml           Water, cold

¼ cup                           1 ounce, 28 g             All-purpose flour

2 teaspoons                  ¼ ounce, 7 g              Baking powder

1½ teaspoons               ¼ ounce, 7 g              Salt

As needed                                                       Flour for dredging

As needed                                                       Oil for frying

Procedure

1    Roast, peel, and split the chilies (see note at bottom) Cut out the seed pod but leave on the stem; let cool.

2    Stuff the chilies with the cheese. Reshape and chill for 30 minutes. (You can also skewer with toothpicks to hold them together but remember to take them out before serving, ouch!)

3    Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt and whisk until it forms a batter.

4    Whip the egg whites to medium peaks; fold the egg whites into the egg yolks mixture

5    Heat the oil in a skillet to 350°F (175°C).

6    Place flour in a pan and dredge the stuffed chilies in flour.

7    Just before frying dip the dredged peppers into the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.

To roast and seed chilies

Place chilies on open flame and “Roast” them by burning the outside skin to a char. You don’t want to cook them so much that the flesh under the skin burns or cooks too much. (This is why Poblano peppers/chilies are some of the best for stuffing.) After they have been charred completely, very little if any green chowing and black all over, place them in a plastic zip lock bag and seal shut. This causes the steam to loosen the charred skin from the flesh and makes it easier to peel. Let them steam for about 30 minutes.

Using plastic gloves, remove the peppers from the bag and peel them carefully so as not to break the flesh or tear the pepper. The object is to keep them as whole as possible..

Once peeled make a small incision on the side of the pepper and remove the seeds and membrane from the inside, again carefully. (This is where I usually trash the peppers, but not to worry. Even trashed you can kind of stuff them, batter them and p[an fry them and enjoy them!)