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Chiles Rellenos (Food Network Kitchens) Recipe

Chiles Rellenos (Food Network Kitchens) Recipe

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Ingredients:

Serving

6 poblano chiles
8 oz oaxacan-style string cheese, mozzarella, or monterey jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 tsp baking powder
1 tsp ground cumin
1 tsp fine salt, plus more for sprinkling
1 (12-oz) bottle or can lager-style beer
vegetable oil, for deep-frying
mexican tomato sauce, warm , recipe follows
2 lb ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander ( cilantro)
1 serrano chile (with seeds)
1 tbsp kosher salt
1/2 tsp ground cinnamon (preferably mexican )

Directions:

Batter:
Special equipment:Wooden skewers about 6 inches long
To prepare the chiles:
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) Sew each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Mexican Tomato Sauce:
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
Yield: about 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.15 Kcal (654 kJ)
Calories from fat	8.33 Kcal
		% Daily Value*
Total Fat	0.93g	1%
Sodium	663.74mg	28%
Potassium	543.35mg	12%
Total Carbs	32.07g	11%
Sugars	4.58g	18%
Dietary Fiber	2.78g	11%
Protein	4.93g	10%
Vitamin C	22.2mg	37%
Iron	0.7mg	4%
Calcium	86mg	9%

Amount Per 100 g
Calories	78.8 Kcal (330 kJ)
Calories from fat	4.2 Kcal
		% Daily Value*
Total Fat	0.47g	1%
Sodium	334.96mg	28%
Potassium	274.2mg	12%
Total Carbs	16.18g	11%
Sugars	2.31g	18%
Dietary Fiber	1.4g	11%
Protein	2.49g	10%
Vitamin C	11.2mg	37%
Iron	0.4mg	4%
Calcium	43.4mg	9%

* 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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