Chile Rellenos/Stuffed poblano peppers
I love me some chile rellenos! MMmmmmm I am craving these again as I get this recipe down. So here is what you need for some yummy in your tummy chile rellenos:
Cheese for stuffing (I used the same combo used in my enchilada recipe)
1 cup of oil
Eggs separated (about 1 for every 2 peppers)
1 tsp salt
1 cup of flour
So first you will heat up your comal or griddle. We are going to roast the poblano peppers. If you don’t have either and have gas range stove you can put the peppers right on the flame. We have an electric stove which blows but you get use to it. So roast peppers until almost black all over.
Once all peppers are roasted I put them in a pot and cover pot. This will make the peppers easy to handle for the next step. After about 5 minutes or 300 Mississippi’s remove the lid and start peeling the outer skin and removing seeds from peppers. Leave stem on. I suggest wearing gloves some peppers can be very deceiving and then burn your hands even after about 30 washes. And under no circumstance touch your eyes. Don’t ask! So peppers should look like the following:
Okay peppers are ready to stuff. So stuff your chiles with the cheese mixture. You can also use different filling. I have used chorizo with potatoes once and they were fucking delicious! Anyhow so I use a toothpick to maintain pepper shut so the deliciousness won’t fall out. I then place the stuffed peppers in the fridge to chill them and this makes them easier to handle for the next couple of steps too.
So next put oil over heat at about med heat. Then beat your egg whites until fluffy add salt and then the yolks and beat again.
Take peppers out of the fridge and roll in flour. This can be challenging. I usually bust out my fine street talk to get the peppers to cooperate here! I suggest the same.
Once the peppers are floured up dip in egg fluffiness and insert in oil until golden brown and flip. Note my chile relleno station to repeat process.
And drum roll please…..
Top off with favorite salsa. Sometime I sautéed onions and green peppers and add a can of Salsa de Pato (spicy tomato sauce) and top off my stuffed chile with that. Serve with rice and beans if you like. Enjoy!