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Sep 03, 2014
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Posts Tagged ‘chile relleno’

Just Five: Chiles Rellenos

Monday, April 16th, 2012

I recently went to visit a close friend and former neighbor who moved to northern California a couple years ago. When she lived across the street from me, we would regularly send our couriers (daughters) across the street to borrow a cup of couscous or a tablespoon of espresso powder. Since she’s been gone, well, let’s just say I make a lot more last-minute runs to the grocery store for that one obscure item.

Before I arrived in California, she had picked up some beautiful poblanos and decided we would make chiles rellenos – a dish neither of us had ever attempted – while I was visiting. The recipe involved roasting and peeling the peppers, coating them in batter and frying them up. We started wondering if all this “work” was really worth it, but after a couple strong cocktails, we  discovered that the extra steps were no big deal  – and well worth it. Trust me, you can do this.

What makes this dish amazing is the melted cheese. The addition of a little chorizo gives it some nice spice and additional texture. You can use more chorizo if you wish, but make sure you drain it well or you will have very greasy chiles rellenos.

Chiles Rellenos
Adapted by Dee Ryan from a recipe in Sunset Mexican Cookbook originally published in 1975.

4 Servings

4 poblano peppers
Vegetable oil
1¼-lb. chorizo link, broken up, cooked and drained on paper towels
2 cups shredded mozzarella and/or cheddar cheese
3 eggs, separated
Salt to taste
1 cup all-purpose flour

• Preheat the broiler.
• Toss the peppers with 3 tablespoons of vegetable oil and place them on a cookie sheet. Place them on the highest rack in the oven.
• After about 5 to 6 minutes, check the peppers: When dark blisters begin to appear, give the peppers a quarter turn and put them back in the oven. Check again after 5 minutes and repeat these steps until the peppers are completely roasted and charred on all sides.
• Remove the peppers from the oven, place them in a glass bowl and cover with plastic wrap. (This step helps to steam off the skins). After about 10 to 15 minutes they should be cool enough to handle. Carefully remove the skins.
• Using a sharp knife, cut a slit in each pepper, starting just below the stem and ending about halfway down the pepper. Carefully remove and discard the seeds. (Wash your hands thoroughly after this step or wear gloves.)
• Mix the chorizo and the cheese together in a bowl. Place about ½ cup of the cheese and sausage mixture into each pepper and close them using 1 to 2 toothpicks.
• In a mixing bowl, whip the egg whites until stiff. Mix in the egg yolks and about 1 teaspoon of salt.
• Heat 3 cups of vegetable oil in a pan (2 inches deep) over medium-high heat.
• Holding each pepper by the stem, dredge them in the flour, then dip them in the egg batter and carefully place them into the hot oil, seam side down if possible. As they brown, use metal tongs to turn the peppers until they are brown on all sides.
• Remove the peppers from the oil and briefly drain them on paper towels. Serve immediately.

Meatless Mondays: Pueblo Solis’ Chile Relleno

Monday, March 12th, 2012

With Mother Nature tantalizing us with 70-degree glimpses of spring, I find myself already craving my ultimate warm-weather sipper: a freshly squeezed lime juice margarita on the rocks. When I need my fix, I make a beeline to Pueblo Solis, the third-generation, Technicolor cantina on Hampton Avenue. Thankfully for my tequila cravings, this neighborhood institution is just a stone’s throw from my house.

The margaritas are a-flowin’ at this dinner-only spot, so I have to order a meal to soak up the tequila (otherwise Tuesday would be a real doozy). My trusty tequila-sopper-upper is the Chile Relleno: a fiery poblano pepper stuffed with cheese, lightly fried and sprinkled with queso fresco. The acidity and tartness of the margarita cuts the gooey richness of the loaded chile. The heap of salty rice and refried beans provide a nice backbone to the dish – as well as a strong defense against those margaritas’ potential evils.

I’m counting down until it actually is spring and the patio opens up at Pueblo Solis so I can sit back, relax and enjoy my Mexican feast while watching the world whiz by. In the meantime, a Monday inside with my friends around the table enjoying a taste from across the border will do just fine.


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