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Beer Battered Chiles Rellenos With Warm Chipotle Salsa Recipe

Beer Battered Chiles Rellenos With Warm Chipotle Salsa Recipe

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Beer Battered Chiles Rellenos With Warm Chipotle Salsa

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Ingredients:

Serving

1 cup all-purpose flour
1 large egg, beaten
2 tbsp vegetable oil
1 tsp salt
3/4 cup lager beer (or as needed)
8 poblano chiles
1/2 lb monterey jack cheese (you may need a bit more)
1 cup fresh frozen corn kernels
vegetable oil, for deep-frying
1 tbsp olive oil
1 finely chopped small yellow onion
1 garlic clove, minced
14 1/2 oz chopped tomatoes , and their juice
1 chipotle chile in adobo, finely chopped
1 tsp dried mexican oregano
2 tbsp chopped fresh cilantro

Directions:

To make the batter: In a bowl, whisk together the flour, egg, oil, and salt. Whisk in just enough beer to make a thick, clinging batter. Do not overmix. Let stand at room temperature for 30 minutes.
Meanwhile, place a broiler (grill) rack about 6 inches (15 cm) from the heat source and preheat the broiler. Broil (grill) the chiles just until most of the tops are blackened and blistered, about 5 minutes. Turn and broil to blacken the skins on the other side, about 5 minutes longer. Transfer the chiles to a plate, cover with plastic wrap, and let stand until the chiles are cool enough to handle, about 20 minutes. Leaving the stems on and trying to keep the chiles as intact as possible, peel off and discard the blackened skin. Using a small, sharp knife, slit open one side and remove the seeds from each chile.
In a small bowl, mix together the cheese and corn. Fill each chile with the cheese mixture. Using wooden toothpicks, close up the slits in the chiles. Set aside.
Preheat the oven to 200F (95c) Place a wire rack on a baking sheet. Pour oil into a large saucepan to a depth of 2 inches (5cm). Heat over high heat to 360F (182c) on a deep-frying thermometer. Working in 2 or 3 batches, dip the stuffed chiles in the batter, letting the excess batter run back into the bowl (you may need to thin it a bit with the beer). Carefully place in the hot oil and deep-fry over high heat, turning once, until golden brown, transfer the fried chiles to the wir rack on the baking sheet and keep warm in the oven while you fry the remaining chiles.
Reheat the chipotle salsa gently over low heat. Spoon equal amounts of the warm salsa onto individual plates. Top with the fried chiles and serve immediately, garnished with cilantro if desired.
Salsa: In a nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in 1 can diced tomatoes with their juice; chipotle chile in adobo, and dried oreganol Bring to a simmer, reduce the heat to medium-low, and simmer until thickened, about 10 minutes. Stir in 2 tablespoons chopped fresh cilantro. Set aside until needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	540.29 Kcal (2262 kJ)
Calories from fat	282.74 Kcal
		% Daily Value*
Total Fat	31.42g	48%
Cholesterol	98.2mg	33%
Sodium	993.74mg	41%
Potassium	467.66mg	10%
Total Carbs	39.79g	13%
Sugars	4.73g	19%
Dietary Fiber	4g	16%
Protein	21.29g	43%
Vitamin C	15mg	25%
Vitamin A	0.6mg	19%
Iron	1.2mg	7%
Calcium	460.7mg	46%

Amount Per 100 g
Calories	169.11 Kcal (708 kJ)
Calories from fat	88.49 Kcal
		% Daily Value*
Total Fat	9.83g	48%
Cholesterol	30.74mg	33%
Sodium	311.03mg	41%
Potassium	146.38mg	10%
Total Carbs	12.45g	13%
Sugars	1.48g	19%
Dietary Fiber	1.25g	16%
Protein	6.66g	43%
Vitamin C	4.7mg	25%
Vitamin A	0.2mg	19%
Iron	0.4mg	7%
Calcium	144.2mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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