CHILE RELLENOS
This chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown. making this a tasty and simple dinner recipe!
CHILE RELLENOS
- 3 Poblano Peppers
- 4 large Eggs
- 2 tablespoons All Purpose Flour
- 1 cups Shredded Monterey Jack Cheese
- Vegetable Oil for frying
For the Sauce: - 1 tablespoons olive oil
- 1/2 Yellow Onion, diced
- 1 cloves Garlic, minced
- 2 cans Whole Peeled Tomatoes
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon cumin
- 1 cup water
- Preheat oven to 375°F.Line a baking sheet with foil. Line the peppers on the baking sheet and bake for about 20 minutes, then carefully turn them over to cook the other side. Place the roasted peppers in a plastic bag. and seal so that the steam is captured. Allow these peppers to sit for about 10 minutes.
2 .Using a knife, scrape the skin off of the roasted peppers, carefully slice into the peppers to open them, leave the tops and only slice enough to open them Scrape out the membranes and seeds.
3. Stuff the peppers with cheese and fold the peppers closed again. Use toothpicks to close
them. Add the oil to a large dutch oven and heat over high heat until the oil is hot enough.
4. adding the egg yolks to a medium size mixing bowl. Add the flour and stir to combine .Add the egg whites to another bowl and beat until stiff peaks form. Fold the egg whites into the batter. Dip the chiles into the batter until they are coated. Then carefully add the chiles into the heated oil.to fry about 1-2 minutes, until the batter is a dark golden-brown color.
5. add olive oil to a large sauce pan over medium heat. Add the diced onion, and cook until they are softened. Add the minced garlic and cook for another 30 seconds. Add in the tomatoes, salt, chili powder, cumin, black pepper and water. Cook for about 10 minutes until the sauce is thickened.
6. pour the sauce into a food processor, pulse until no large chunks remain. Serve the chile rellenos with the sauce. Serve warm and enjoy.
