Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

Name: Chiles Rellenos and Eggs with Tomato Jalapeño Salsa
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp finely chopped cilantro; 11 larges eggs; 79 milliliters flour; 118 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; 3 mediums tomatoes; 6 servings Vegetable oil for frying; 0 mediums 1/4 unpeeled medium white onion

The recipe Chiles Rellenos and Eggs with Tomato Jalapeño Salsa can be made in around 2 hours. This recipe serves 6. One serving contains 342 calories, 21g of protein, and 18g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a main course. This recipe is typical of Mexican cuisine. If you have onion, white onion, flour, and a few other ingredients on hand, you can make it. Ranch Chiles Rellenos with Ancho Chile Salsa, Beer Battered Chiles Rellenos With Warm Chipotle Salsa, and Chiles Rellenos With Tomato Sauce are very similar to this recipe.

Instructions

Make salsa: Preheat oven to 400°. Line a baking sheet with foil and top with tomatoes, onion, garlic, and jalapeño.

Ingredients you will need

Tomato

Garlic

Onion

Salsa

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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

Equipment you will use

Oven

Remove from oven and let cool.Core tomatoes, peel onion and garlic, and stem jalapeño.

Ingredients you will need

Tomato

Garlic

Onion

Equipment you will use

Oven

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.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.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 200°.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

Poblano Pepper

Chili Pepper

Onion

Salsa

Seeds

Equipment you will use

Baking Sheet

Paper Towels

Oven

Bowl

Aluminum Foil

Pour oil into a large pot to a depth of 2 to 3 in. and heat to 375°. 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

Cooking Oil

Equipment you will use

Blender

Whisk

Bowl

Pot

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

Egg Yolk

Dip

Egg

Cooking Oil

Equipment you will use

Tongs

Whisk

Bowl

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

Chili Pepper

Water

Egg

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Oven

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

Equipment

Ingredients

Servings:

1Tbsp

finely chopped cilantro 11larges

eggs 79milliliters

flour 118milliliters

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 3mediums

tomatoes 6servings

Vegetable oil for frying 0mediums

1/4 unpeeled medium white onion

Recommended wine: Cava, Grenache, Shiraz

Chili works really well 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 Masia Puigmolto Can Xa Brut Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.