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Chili Rellenos

Sep 5, 14 • VegetarianNo CommentsRead More »

This borrowed cookbook has been a treasure!!! Oh my goodness – these are the absolute BEST rellenos around!

4 roasted and peeled chili poblanos
1 Tbls salt
2 tsp white vinegar

2 large fresh tomatoes
1 can of diced tomatoes
1/3 c onion
2 garlic cloves
1 Tbls oil
2 bay leaves
1 tsp salt
1/2 tsp pepper

3 cups Monterey Jack cheese, shreeded
3 eggs, separated
1/2 c flour
oil for frying

To roast poblanos, turn on the broiler in your oven, and place poblanos on a baking sheet. Turn peppers as needed to blacken and blister skins on all sides. (this takes 12-18 minutes generally). Place peppers on counter and cover with towel for about 10 minutes  to let them sweat, which helps to peel the skin. Peel, then very carefully use a small knife to make a small slit on the side of the pepper. Remove the seeds and membranes. Soak the poblanos in water, with salt and vinegar for 20 minutes. Then rinse and drain on paper towels.

During the roasting process of the poblanos, place all tomatoes, onion and garlic in process and blend. Strain this mix keeping the thickness for your sauce (and reserving the juices). In large skillet add tablespoon of oil and then the tomato mixture. Bring to a boil and then reduce heat a little. Add salt, pepper and bay leaves and cook for 20 minutes, covered.  If it is too thick, add a little of the tomato mixture juice. Remember  not to make it too thin as a thick sauce will stick to the poblanos later. After 20 minutes, uncover and let sit on low heat.

In large skillet, add oil to 1/2 inch. Turn on medium-high heat.

Fill each poblano with cheese and set aside.

In a small mixing bowl beat egg whites until stiff peaks form. Then stir in the yolks one at a time.

Place flour in shallow bowl or plate.

Dip each poblano on both sides in flour. Then dip into eggs. Dip poblano into egg mixture on one half to 3/4’s and then place in oil. With a spatula, spoon more egg mixture on top to cover poblano completely. Fy two at a time until golden brown (approximately 2 minutes on each side). Drain on paper towel.

Finally add poblano in tomato sauce mix and cover the poblano. Serve – and E.N.J.O.Y!!!!

Recipe Source: The Beautiful Cookbook

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