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Chiles Rellenos (Melissa d'Arabian) Recipe

Chiles Rellenos (Melissa d'Arabian) Recipe

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Ingredients:

Serving

4 large poblano peppers
4 eggs, yolks and whites separated
1/4 cup all-purpose flour
kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese
1/2 cup fresh corn (or frozen if unavailable)
vegetable oil, for frying
chile relleno tomato sauce, for serving, recipe follows
1 tbsp olive oil
1/2 yellow onion, chopped
1 tsp ground cumin
1/4 tsp cayenne pepper
2 cloves garlic
1/2 cup chicken stock
1 14- oz can whole tomatoes, roughly chopped ( juice included)
1 tbsp fresh cilantro leaves
1 tsp white wine vinegar
kosher salt and freshly ground black pepper

Directions:

Preheat the broiler.
Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend. Yield: 2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	499.31 Kcal (2091 kJ)
Calories from fat	299.14 Kcal
		% Daily Value*
Total Fat	33.24g	51%
Cholesterol	82.53mg	28%
Sodium	740.38mg	31%
Potassium	565.4mg	12%
Total Carbs	21.74g	7%
Sugars	6.4g	26%
Dietary Fiber	3.19g	13%
Protein	29.5g	59%
Vitamin C	11.2mg	19%
Iron	1.6mg	9%
Calcium	688mg	69%

Amount Per 100 g
Calories	167.15 Kcal (700 kJ)
Calories from fat	100.14 Kcal
		% Daily Value*
Total Fat	11.13g	51%
Cholesterol	27.63mg	28%
Sodium	247.86mg	31%
Potassium	189.28mg	12%
Total Carbs	7.28g	7%
Sugars	2.14g	26%
Dietary Fiber	1.07g	13%
Protein	9.88g	59%
Vitamin C	3.7mg	19%
Iron	0.6mg	9%
Calcium	230.3mg	69%

* 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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