Chile Rellenos. Stuffed Poblano Peppers in Tomatoe Sauce


Here is the recipe
  • 6 large poblano chilies
  • 3 large eggs 
  • 1/4 cup flour 
  • 300g of cheese cut into 1/4 inch thick rectangles as long as the chile. Any cheese will do, I like Monterey Jack and goats cheese with this recipe.
  • Cooking oil
  • Salt
Tomato sauce
  • 8 ripe tomatoes, diced
  • 1 large onion, diced
  • 1 large bunch of cilantro
  • olive oil
  • Salt to taste

  1.   
  2. 1. Roast the chiles under the grill or over the gas ring on top of your stove. Once the skin has blackened and blistered place in a plastic bag and set aside for twenty minutes.
  3.   
  4. 2. Take the chillis from the bag and peel off the blackened skin. Insert a sharp knife into the top of each chili, just under the stem, and slice downward about half way down the chili. Using a spoon or a knife, scrape the seeds and the white membrane from inside trying not to tear the chilies flesh.
  5.   
  6. 3. Delicately place a slice of cheese into each chili, trimming the cheese so it fits snug inside.
  7.   
  8. 4. Place a little flour on a plate, roll the chilies on the flour before sprinkling the rest of the flour on top making sure the entire chile is coated. Dust off the remaining flour and set the coated chiles aside. 
  9.   
  10. 5. In a deep mixing bowl whisk 3 egg whites until stiff and then slowly fold in the yolks, a pinch of salt and the rest of the flour. 
  11.   
  12. 6. Add 1.5 inches of cooking oil to a deep pan. Heat too 360 degrees (drop a tiny bit of batter in the oil – if it sinks the oil is not hot enough) and then one at a time, dip the stuffed chiles into the batter and then into the hot oil. 
  13.   
  14. 7. Once the batter is golden brown, carefully remove the chilies with a spider and drain on paper towels.
  15.   
  16. For the sauce.
  17.   
  18. 1. Saute the onon in a little oil until clear.  
  19.   
  20. 2. Add the chopped tomatoes and cook for another 5-10 minutes until the liquid evaporated. 
  21.   
  22. 3. Add salt and chopped cilantro and pour into a blender.
  23.   
  24. 4. Whizz until you have a smooth puree.  
  25.   
  26. 5. Serve each stuffed chili in a shallow bowl swimming in tomatoe sauce. 
  27.   
  28.  RESIZED-Salads 038 - 2006-04-22 at 13-00-34
     
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This entry was posted on Monday, December 15th, 2008 at 23:41 and is filed under Mexican Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

3 Comments

  1. Hey! I just read about your upcoming book. That’s awesome! Send me a copy and I’ll share it with my readers. I’ll be coming back from my bike trip in Europe just around the time your book comes out, so it should be perfect timing. Keep up the good work!

  2. Thanks for the kind words Darren – ill make sure a book comes your way. Have you got any touring recipes that you love? Would love to build a collection here.
    Happy New Year
    Tom

  3. Thanks very much for the link to The Greasy Spoon.
    Kind regards
    Luke

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