Chiles Rellenos

Name: Chiles Rellenos
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges egg whites plus 1 egg yolk, at room temperature; 6 servings All-purpose flour, for dredging; 1 clove garlic, chopped; 6 servings Kosher salt and freshly ground pepper; 355 milliliters shredded monterey jack cheese; 1 Tbsp extra-virgin olive oil; 1 Tbsp dried oregano, preferably Mexican; 5 plum tomatoes, cored and coarsely chopped; 6 poblano chile peppers; 6 servings Vegetable oil, for frying; 1 smalls white onion, chopped

Chiles Rellenos is a vegetarian side dish. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 234 calories, 11g of protein, and 15g of fat. Head to the store and pick up egg whites plus 1 egg yolk, flour, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Char the chiles.

Ingredients you will need

Chili Pepper

Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler

Tongs

Let them soften.

Transfer the charred chiles to a heavy-duty resealable plastic bag and close.

Ingredients you will need

Chili Pepper

Equipment you will use

Ziploc Bags

Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.

Ingredients you will need

Chili Pepper

Remove the skin.

Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.

Ingredients you will need

Chili Pepper

Dry Seasoning Rub

Equipment you will use

Paper Towels

Open the chiles.

Ingredients you will need

Chili Pepper

Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.

Ingredients you will need

Chili Pepper

Pepper

Seeds

Equipment you will use

Knife

Prepare the sauce.

Ingredients you will need

Sauce

Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat.

Ingredients you will need

Olive Oil

Tomato

Garlic

Onion

Equipment you will use

Sauce Pan

Blender

Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Tomato Puree

Broth

Sauce

Make the filling.

Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.

Ingredients you will need

Salt And Pepper

Oregano

Cheese

Equipment you will use

Bowl

Stuff the chiles.

Ingredients you will need

Chili Pepper

Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.

Ingredients you will need

Cheese

Chili Pepper

Equipment you will use

Toothpicks

Mix the batter.

Beat the egg whites with a mixer on high speed until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Add the egg yolk and beat 3 more minutes.

Ingredients you will need

Egg Yolk

Batter and fry.

Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.

Ingredients you will need

Salt And Pepper

Chili Pepper

All Purpose Flour

Batter: Holding each chile by the stem, lower it into the egg batter to cover completely.

Ingredients you will need

Chili Pepper

Egg

Let any excess batter drip off.

Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side.

Ingredients you will need

Chili Pepper

Cooking Oil

Equipment you will use

Tongs

Drain on paper towels.

Equipment you will use

Paper Towels

Eat!

Place a fried chile on each plate and pour the warm sauce over it.

Ingredients you will need

Chili Pepper

Sauce

Serve immediately.

Photograph by David Tsay

Equipment

Ingredients

Servings:

3larges

egg whites plus 1 egg yolk, at room temperature 6servings

All-purpose flour, for dredging 1clove

garlic, chopped 6servings

Kosher salt and freshly ground pepper 355milliliters

shredded monterey jack cheese 1Tbsp

extra-virgin olive oil 1Tbsp

dried oregano, preferably Mexican 5

plum tomatoes, cored and coarsely chopped 6

poblano chile peppers 6servings

Vegetable oil, for frying 1smalls

white onion, chopped

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Sangre de Toro Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.