Feliz Denise Chile Rellenos

Posted: July 26, 2007

8 poblano peppers

2 1/2 cups Monterrey jack cheese mixed with

1/2 cup sharp cheddar cheese

2 tablespoons minced fresh cilantro

2 tablespoons minced fresh oregano

1 garlic clove, pressed

1 teaspoon ground cumin

8 egg yolks, cold

8 egg whites, room temperature

1/2 cup flour

2 tablespoons cold water

Pinch sea salt

Fresh ground pepper to taste

Light olive oil

Roast, peel and seed chiles, taking care not to break them.

Mix the cheeses with the next four ingredients in a bowl till well combined. Stuff the peppers with the filling and secure with a toothpick.

Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.

Roll the chiles in a quarter-cup of flour and dip each one in the egg batter. Coat evenly. Fry, seam side down, on both sides until golden brown. Place on paper towels to drain.

Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve. Serves 4.


12 plum tomatoes

4 cloves garlic, unpeeled

1 small red onion, quartered

2 jalapeno peppers

1½ tablespoons olive oil

2 teaspoon ground cumin

¼ teaspoon kosher salt

3 tablespoons fresh lime juice

¼ cup chopped fresh cilantro

Preheat the broiler.

Place plum tomatoes, garlic, onion and jalapeno peppers in a medium baking dish. Drizzle with the olive oil.

Broil 5 to 10 minutes, or until outsides of vegetables are roasted and well charred.

Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.

In a food processor, coarsely chop (by pulsing) the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

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