Chile Rellenos / Rellenos de Queso

poblano chiles charring on the grillHot Tips for Hot Chiles
1. Making chile rellenos is a messy affair so I tell my students it’s a great “make ahead” dish. The process from stuffing, battering, and frying the chiles can be done early. When guests arrive or your ready to eat just place the baking sheet of prepared chiles into a hot 400 degree oven and bake until heated through and crispy on the outside, about 15 minutes.
2. When choosing Poblano peppers for the rellenos pick chiles that are not too indented and creased. This helps make it easier to batter and fry, it has nothing to do with the flavor of the chile.
3. It is easier to batter the filled chiles if you flatten them slightly with your hand, lay them on a baking sheet and freeze for about an hour before proceeding to the next steps of battering and frying.

A Cook With recipe
Rellenos de Queso / Chile Rellenos with Cheese
Roasted peppers stuffed with either cheese or pork picadillo – a great meal any time of day!

· 6 poblano chiles
· 1 1/2 cups grated Queso Manchego cheese or Monterey Jack cheese
· 1 potato parboiled until soft
· 1/2 C. all-purpose flour
· 3 eggs separated
· oil for frying
If using a gas range, lay chiles over an open flame and char skins of peppers until the
skins blister and turn brownish / black. Put charred chiles in a plastic sack, close it, and
let steam for approx. 20 min. Chiles may also be charred under a broiler or a very hot

Take the chiles from bag and remove skins by running your fingers down the chile or use the back of a spoon to loosen the skin. Running under water impairs the flavor. Make a lengthwise slit in each chile and remove seeds and membranes carefully.

Mash the potato with salt and pepper and mix into the cheese. Carefully fill each chile with the mixture. At this step it is best to flatten the filled chile lighly with your hand, place on a parchment lined baking pan and freeze for approx. one hour. This makes the chile less slippery and easier to handle for the next step.

Dust the filled chiles with flour. Beat egg whites until they form stiff peaks. Gradually beat in a pinch of salt and the egg yolks. With a perforated spoon or two forks, dip chile into the egg mixture so it is well covered, lower into the hot oil and fry until golden brown, basting the top of the chile with hot oil as it fries. Drain on paper towels. Keep warm in oven until ready to serve. Best garnished with a rustic style tomato sauce*

A Cook With Us. com recipe
Salsa Roja / Red Salsa
This easy to prepare table salsa is perfect for huevos rancheros, taco’s and chips.

· 4 large roma tomatoes
· ½ white onion, rough chopped
· 3 – 4 garlic cloves, peeled
· 1 jalapeno or Serrano chile, stem and seeds removed
· 1 – 2 dried chile de arbol
· ¼ cup cilantro, chopped
· 1 tsp. sea salt

Bring water to a boil in a medium size saucepan; add the tomatoes, chile, and garlic. Reduce the heat and simmer for 5 minutes until the tomatoes are soft. Cool. Remove tomatoes from pan, peel off skin, place in a blender with the onion, garlic, cilantro and salt. Pulse blender until salsa has a smooth consistency. Pour into a saucepan and simmer for 10 – 15 minutes until sauce darkens and thickens a bit. Pour into a bowl and chill before serving. Use immediately for huevos rancheros or chile rellenos.

Makes 2 cups

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