Sunday, 20 November 2016

Chile Rellenos

My recent trip to Texas allowed me to indulge in some authentic Mexican dishes, including this delicious homecooked Chile Rellenos recipe whipped up by my sister-in-law.  

A quick, tasty dish involving a pepper stuffed with cheese, and lightly deep fried. Chile Rellenos literally means 'stuffed chile'. It originated in the Mexican town of Peubla, hence the namesake of the main ingredient, the poblano chile.  

The ingredients used were:

- 3 x Poblano peppers (also known as an ancho pepper, a dark green pepper with a mild flavour. Substitute with a banana pepper)
- 4 x eggs, separate the whites from the yolks
- Plain flour
- Monterey Jack cheese (or could use slices of mozzarella)
- Vegetable oil, for frying

Start by first removing the outer skin of the peppers. Hold them over a gas burner until they begin to blacken. Keep turning the peppers around to char all the skin, but don't let them burn. You could also lay the peppers on a tray, and grill in the oven, but keep watch on them. 


Once the skin is nicely charred, drop the whole pepper into a plastic zip lock back, seal the bag and let them sweat it out for a few minutes. This will make the skin easier to remove, and will allow them to cool down slightly enough to handle. 


Remove the peppers, and using the blade of a small knife, scrape the skin away. Using the knife, cut a lengthwise slit in each one, and remove the seeds and the seed membrane. Pop inside a couple of thick slices of cheese. 

Now for the batter to coat them with....
Using an electric beater, beat the egg whites until stiff peaks form.  In another bowl, whisk two of the egg yolks with a tablespoon of the flour. (use the remaining two yolks in another recipe). Next, mix a third of the egg whites into the egg yolks. Then gently fold the yolk mix back into the remaining egg whites. 


Roll each of the peppers into the flour, then gently coat each one into the egg batter. 


Carefully remove excess batter from the pepper, and gently lower it into the hot oil. Turn the pepper after 2-3 minutes, or until a light golden crust forms. 


The peppers can be served with a spicy tomato based sauce, or salsa. 

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