Chiles Rellenos Made Easy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 1/4 cups coarsely chopped onion |
2 cups chopped tomatoes |
1/2 cup low-sodium salsa verde |
1/4 teaspoon salt |
1/4 cup fresh cilantro |
4 poblano chiles |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese, divided |
2 tablespoons goat cheese, divided |
3 large egg yolks |
3 large egg whites |
1.1 ounces all-purpose flour (about 1/4 cup) |
1/4 teaspoon freshly ground black pepper |
3 tablespoons cornmeal |
1/4 cup canola oil |
Directions:
1. Preheat broiler to high. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside. 3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile. 4. Preheat oven to 350°. 5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal. 6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce. |
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