Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

Name: Chiles Rellenos and Eggs with Tomato Jalapeño Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Chiles; 1 Tbsp finely chopped cilantro; 11 larges eggs; 79 milliliters flour; 1 unpeeled garlic clove; 355 milliliters freshly shredded jack cheese; 1 to 1 jalapeño chile; 0 teaspoons kosher salt; 1 teaspoon kosher salt; 1 teaspoon fresh lime juice; 177 milliliters finely chopped onion; 6 poblano chiles; 6 servings Salsa; 3 mediums tomatoes; 6 servings Vegetable oil for frying; 0 mediums 1/4 unpeeled medium white onion

Chiles Rellenos and Eggs with Tomato Jalapeño Salsa might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 317 calories, 20g of protein, and 18g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have garlic clove, onion, kosher salt, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Make salsa: Preheat oven to 40

Ingredients you will need

Salsa

Equipment you will use

Oven

Line a baking sheet with foil and top with tomatoes, onion, garlic, and jalapeo.

Ingredients you will need

Tomato

Garlic

Onion

Equipment you will use

Baking Sheet

Aluminum Foil

Bake until softened, about 25 minutes, turning ingredients halfway through baking.

Equipment you will use

Oven

Remove from oven and let cool.

Equipment you will use

Oven

Core tomatoes, peel onion and garlic, and stem jalapeo.

Ingredients you will need

Tomato

Garlic

Onion

Put the vegetables, lime juice, cilantro, and salt in a food processor and pulse just until chunky and incorporated.

Ingredients you will need

Lime Juice

Vegetable

Cilantro

Salt

Equipment you will use

Food Processor

Transfer salsa to a bowl.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Prepare chiles: Preheat broiler. Arrange poblanos on foil-lined baking sheet in a single layer and broil 2 to 3 in. from heat until blackened, turning as needed, 10 to 12 minutes. Put chiles in a bowl, cover, and let sit 10 minutes to loosen skins.

Ingredients you will need

Poblano Pepper

Chili Pepper

Equipment you will use

Baking Sheet

Broiler

Bowl

Aluminum Foil

Peel chiles, pull out stems (keeping chiles as intact as possible), and remove seeds with a spoon or your fingers. Blot with paper towels. Preheat oven to 20

Ingredients you will need

Chili Pepper

Seeds

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Paper Towels

Oven

In a bowl, combine chopped onion and shredded cheese. Squeeze handfuls to form 6 narrow logs. Carefully stuff logs into chiles through stem ends.

Ingredients you will need

Shredded Cheese

Chili Pepper

Onion

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Bowl

Pour oil into a large pot to a depth of 2 to 3 in. and heat to 37

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Meanwhile, separate 5 eggs. In the bowl of a mixer, beat whites until soft peaks form. In another bowl, whisk yolks with 1/3 cup flour and 1/4 tsp. salt.

Ingredients you will need

All Purpose Flour

Egg Yolk

Egg

Salt

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Blender

Whisk

Bowl

Add a spoonful of whites to yolk mixture and whisk to combine, then gently fold yolk mixture into whites just until incorporated.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Put 1/2 cup flour in a shallow bowl. Using tongs or your hands, dip a chile first into flour, then into egg batter, turning gently to coat. Gently lower chile into hot oil. Repeat with a second chile. Cook until browned, gently turning once with tongs, about 4 minutes total.

Ingredients you will need

Chili Pepper

All Purpose Flour

Dip

Egg

Cooking Oil

Equipment you will use

Tongs

Bowl

Transfer chiles to a baking sheet lined with paper towels and keep warm in the oven. Cook remaining chiles the same way.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Paper Towels

Oven

To poach eggs, fill a wide, deep frying pan with enough water to cover an egg out of the shell by about 1 in.

Ingredients you will need

Water

Egg

Equipment you will use

Frying Pan

Heat water until 1 or 2 bubbles break the surface. Reduce heat until bubbles form on pan bottom and occasionally pop to the surface. Break open remaining 6 eggs, one at a time, into water, keeping eggs close to the surface. Cook until eggs are done the way you like, 3 to 5 minutes for soft yolks with firm whites or 7 to 10 minutes for firm yolks and whites.

Ingredients you will need

Water

Egg Yolk

Egg

Pop

Equipment you will use

Frying Pan

Remove eggs from water with a slotted spoon and transfer to a plate.

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Water

Egg

Equipment you will use

Slotted Spoon

Divide chiles among 6 plates, top each with a poached egg and a spoonful of salsa, and serve remaining salsa on the side.

Ingredients you will need

Poached Egg

Chili Pepper

Salsa

Make ahead: Salsa keeps 1 day, covered and chilled.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

6servings

Chiles 1Tbsp

finely chopped cilantro 11larges

eggs 79milliliters

flour 1

unpeeled garlic clove 355milliliters

freshly shredded jack cheese 1

to 1 jalapeño chile 0teaspoons

kosher salt 1teaspoon

fresh lime juice 177milliliters

finely chopped onion 6

poblano chiles 6servings

Salsa 3mediums

tomatoes 6servings

Vegetable oil for frying 0mediums

1/4 unpeeled medium white onion

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. 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 Segura Viudas Reserva Heredad Cava Brut. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.