Chile Relleno
Ingredients:
For the Chile Relleno:
6 large poblano peppers
1 cup shredded Monterey Jack cheese (or any melting cheese like Oaxaca or cheddar)
1 cup shredded queso fresco (optional for a richer taste)
3 large eggs, separated
1/4 cup all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying
For the Picadillo (meat & potato stuffing):
1 pound ground beef
Onion Powder
Garlic Powder
1 tbsp Knorr’s Tomato Bouillon
1 tbsp Knorr’s Chicken Bouillon
1/2 teaspoon ground cumin
2 diced potatoes
1 diced white onion
For the Tomato Salsa:
2 tablespoons vegetable oil
1 small white onion, cut in half
2 cloves garlic, minced
4 Roma tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Arbol Peppers (the more the spicier)
1 tbsp Knorr’s Tomato Bouillon
1 tbsp Knorr’s Chicken Bouillon
Cilantro
1 cup water
Optional Garnishes:
Fresh cilantro, chopped
Sour cream
Avocado slices
Lime wedges
Instructions:
Prepare the Peppers:
Roast the Peppers:
Preheat your broiler. Place the poblano peppers on a baking sheet.
Broil the peppers until the skins are charred and blistered, turning occasionally to ensure even roasting, about 10-12 minutes.
Alternatively, you can roast the peppers over an open flame on a gas stove, turning frequently until the skins are evenly charred.
Steam and Peel:
Place the charred peppers in a plastic bag and seal, or in a bowl covered with plastic wrap. Let them steam for about 15 minutes. This will make the skins easier to remove.
Once steamed, carefully peel off the skins. Be gentle to avoid tearing the peppers. Make a small slit down the side of each pepper and remove the seeds and membranes.
Prepare the Filling:
Cook the Picadillo
Heat up oil in a pan and add ground beef, onion powder, garlic powder, chicken bouillon, tomato bouillon and cumin
Once cooked halfway through push meat to sides and pour diced potatoes into the center. Mix up and add in a 1/2 cup blended tomato mixture (1 tomato and some water)
Mix up and add in diced onion. Put fire on med/low and cover with top until potatoes are fork tender.
Stuff the Peppers:
Mix the shredded Monterey Jack cheese and queso fresco (if using).
Stuff each pepper with the cheese mixture, and picadillo being careful not to overfill. Use toothpicks to close the slits if necessary.
Prepare the Batter:
Beat the Egg Whites:
In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
Prepare the Batter:
In another bowl, whisk the egg yolks until smooth. Gently fold the yolks into the beaten egg whites until well combined. Add the salt and flour and gently fold until incorporated.
Cook the Chile Rellenos:
Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot but not smoking.
Fry the Peppers:
Dredge each stuffed pepper in flour, shaking off any excess, then dip into the egg batter, ensuring it is well coated.
Carefully place the battered peppers into the hot oil. Fry until golden brown on all sides, turning occasionally, about 2-3 minutes per side.
Remove the peppers from the oil and drain on paper towels.
Prepare the Tomato Sauce:
Cook the Sauce:
In a medium saucepan, toast the tomatoes, onions and garlic
Once charred on all sides add the vegetables to a blender along with Arbol peppers, ground cumin, ground oregano, chicken bouillon and tomato bouillon
Blend until it is smooth and add to a pot to simmer on low
Simmer the sauce on low for about 10-15 minutes to allow the flavors to come together
5. Serve:
Plate the Chile Relleno:
Pour a generous amount of tomato sauce onto a serving platter.
Place the fried chile rellenos on top of the sauce.
Garnish with fresh cilantro, sour cream, avocado slices, and lime wedges if desired.