CHILE RELLENOS

Chile Rellenos. A Step by Step walkthrough on the most proficient method to make the BEST Chile Rellenos! A seared chile loaded down with cheddar and covered in a basic red sauce.

Chile Rellenos are a staple in Tex Mex eateries. This exemplary Mexican dish is produced using simmering poblano peppers and stuffing them with cheddar, or a mix of cheddar and ground hamburger or other meat. Dunk the stuffed peppers into a cushy egg player and fry until brilliant and the cheddar inside is liquefied and gooey.

Chile Rellenos are regularly presented with a basic red sauce, this formula incorporates a fun Tex Mex sauce which has rave audits.

INGREDIENTS

• 4 poblano peppers
• 3 large eggs, divided
• 3 tbsp all purpose flour
• ½ tsp salt
• 2 cups Monterey Jack Cheese, shredded
• 4 cups vegetable or canola oil, for frying

RED SAUCE:

• 2 tbsp unsalted butter
• 2 (14.5 oz cans) diced tomatoes
• ½ yellow onion, diced
• 1 jalapeno, seeds and membranes removed, diced
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp Chili Powder
• 2 tbsp all purpose flour
• 1 cup chicken broth

INSTRUCTIONS

1. Preheat: set oven to broil for 5 minutes.
2. Line a baking sheet with foil or a silicone baking mat or foil.
3. Roast the Peppers: Lay the peppers on the baking sheet and place under broiler for about 5-7 minutes until the skins blacken. Carefully turn the peppers and continue to cook the other side for an additional 5-7 minutes until the skin blackens.
4. Place the roasted peppers in a plastic bag or tupperware and seal so that the steam is captured. Allow these to sit for about 10 minutes before moving onto the next step.
5. Remove Skins: Using a paring knife, scrape the skin off of the roasted peppers. Get as much of the blackened skin off as possible.
6. Slice Peppers: Carefully slice into the peppers to open them, just a small slit in the middle of the pepper, leave the tops and only slice enough to open them, don’t slice them completely in half.
7. Remove Seeds: Scrape out the membranes and seeds if desired. Poblanos aren’t very spicy and this step can be skipped.
8. Stuff the peppers with cheese and fold the peppers closed again. Use toothpicks if needed to close them. (Just remember they are there so you remove them!!)
9. Prepare for Frying: Pour the oil to a large dutch oven and heat over high heat until the oil is hot enough that a drop of batter will sizzle when dropped in. Prepare a large baking sheet lined with paper towels or a cooling wire rack.
10. Prepare the batter: divide the eggs placing the egg yolks into a small bowl and the egg whites into a mixing bowl. Beat the egg whites until stiff peaks form.
11. Add in the flour, salt and the egg yolks and mix until combined. Batter will be light, smooth and fluffy.
12. Coat the Peppers: Dip the chiles into the batter and coat both sides. Gently place the peppers into the hot oil. Be careful not to splatter.
13. Fry the Peppers: Allow the chiles to fry for about 4-5 minutes, until the batter is a dark golden-brown color, then carefully flip and continue frying the other side an additional 3-5 minutes. Depeding on the size of your pan you can fry 1-2 chiles at a time, be careful not to overcrowd the pan.
14. Remove from the oil and set onto the prepared baking sheet. Remove the toothpicks after cooling for a couple minutes.

RED SAUCE:

1. Melt Butter: Heat butter in a medium size skillet.
2. Saute Vegetables: Add the diced onion and pepper. Cook until softened. Add in garlic and cook an additional 30 seconds.
3. Add the flour and stir to coat the cooked vegetables. Cook 2-3 minutes.
4. Simmer Sauce: Add the diced tomatoes, salt, chili powder and broth. Bring to a simmer stirring occasionally while it cooks until the sauce is thickened.
5. Blend the Sauce: Place the ingredients for the sauce into a food processor or blender. Blend until smooth. OR use an immersion blender. Taste and adjust seasonings if needed.
6. Serve the Chile Rellenos: warm with the freshly made red sauce. Top with additional cheese and fresh diced cilantro if desired.

NOTES

• Make Ahead and Storage: the poblanos can be roasted and peeled and stored in the refrigerator up to 3 days. To prepare, simply stuff, batter and fry when ready.
• The red sauce can be made ahead and stored in a sealed container in the refrigerator for up to 3 days.
• Leftover fried Chile Rellenos: can be stored in a sealed container in the refrigerator for up to 3 days, without sauce. To reheat, line a baking sheet with a wire rack and bake in the oven at 375℉ until warmed through and cheese is melted inside, about 10 minutes.
• Freezing: these Chile Rellenos freeze wonderfully, without sauce. Store them in a freezer safe container, for up to 2 months. Thaw in the refrigerator overnight and proceed with instructions to reheat.
• Cheese: use a good melting cheese. Besides Monterey Jack, other options include: Oaxaca, cheddar, or mozarella.
• Meat: meat can be added to the filling if desired. Options include chorizo, ground beef, shredded chicken, carnitas, or even some shredded Mexican brisket.
• Poblano Peppers: get large peppers to make it easier to stuff them.

NUTRITION

serving: 1chile, calories: 121kcal, carbohydrates: 17g, protein: 7g, fat: 4g, saturated fat: 1g, cholesterol: 123mg, sodium: 643mg, potassium: 543mg, fiber: 4g, sugar: 7g, vitamin a: 1675iu, vitamin c: 117mg, calcium: 48mg, iron: 2mg