Chiles Rellenos
July 18, 2010
My husband has a colleague Nina, whose mother makes killer tamales in which she so generously shares with us. I was looking for something to pair up with the tamales and decided to make a go at chili rellenos, which I have never attempted. Chili rellenos are a traditional mexican dish, that do take some time to prepare but worth every minute. Do you know where “Chile Rellonos” originated from? I did not and was just curious so I googled it, they originated from Puebla Mexico, which is at the tip of the country. Now you know too!
I used Poblano peppers, a large dark green chili with thick walls, perfect for stuffing. The time consuming element of this recipe was preparing the chilis for stuffing, they need to be evenly blackened and blistered. You then place the chilis in a sealed bag for about 20 minutes to steam. This allows the skin to peel off very easily. My stuffing consisted of tender yukon golds that were mixed with cheese. Please enjoy!
For more chili rellenos recipes, click here.
- 6 Poblano Chiles
- 2 medium size Yukon gold potatoes
- 1 cup cream cheese
- 2 cups “Sargento”, shredded montery jack, cheddar, queso quesadilla, and asadero cheese
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 2 eggs
- 1 cup flour, mixed with ¼ tsp. each, salt and pepper
- Corn oil
With a sharp knife, make a slit down one side of each Chile. Heat a non-stick pan over medium heat, add Chiles to pan, cooking long enough for your skins to blister (turning frequently). Place the Chiles in a strong airtight bag and allow to steam for about 20 minutes. Remove Chiles from bag and peel off the skins. Carefully remove the seeds through the slits with a small spoon. Set aside.
Cut your potatoes into 1-inch pieces. Boil potatoes on a low simmer until barely tender, drain immediately, co
oling for about 5 minutes. Meanwhile in a medium bowl mix together your cheeses, add your potatoes, salt, and pepper, and combine thoroughly being careful not to mash your potatoes. Fill each Chile with potato/cheese mixture and set aside on a plate. Cover with saran wrap and place in refrigerator for at least one hour.
Separate your yolks and whites into separate bowls. Beat your whites to firm peaks. Beat your yolks for about 1 minute, fold in your whites. Pour egg mixture into a plate large enough for dipping. On another large plate place your seasoned flour. Remove your Chiles from the refrigerator, remove your saran wrap and let sit for about 15 minutes, bringing your Chiles to room temperature. Heat a non-stick pan with enough oil to coat pan generously. Bring heat to medium-high to high heat, your temperature should be about 375 degrees. Coat your Chile in flour, then into your egg mixture. Fry Chiles on each side for about 2 minutes until golden brown. Serve immediately.
Serves: 6
Total time: 2 hours
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