Chris' Recipes

Bon Appetite!

Chile Rellenos

Written By: Chris - Jul• 28•15

I finally got some cooking time in my kitchen with my wonderful friend Jen who lives about an hour away.  Life is busy, so we don’t see one another as often as we would like, but when we do, we usually spend hours and hours together in the kitchen.  One of my favorite things to order when we eat Mexican cuisine is an authentic Chile Relleno, which means stuffed or filled in Spanish.  Jen has prepared these numerous times with success, so it was her turn to share her best practices with me!  Chile Rellenos are a Mexican version of comfort food that also pleased our bunch!  Their fillings can range from ground or stewed meats, to a variety of vegetables but our version sticks to classic cheese, which adds a creamy, smooth flavor to this Mexican specialty!  They turned out absolutely delicious and are really not hard to prepare!  We also served a variety of other sides, so we figured on one per person.

IMG_0213

Ingredients: 

Chilies:
9 Anaheim Chile Peppers, charred, peeled and de-seeded. 
1 Cup Monterey Jack Cheese, shredded 
1 Cup Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero Cheese blend, shredded
Batter:
6 Egg Whites, room temperature
1 Tablespoon Corn Starch
Sunflower Oil, for frying

This Red Sauce isn’t Jen’s typical recipe.  She usually uses just the canned tomatoes and chipotle peppers reduced; but since we both had fresh, tomatoes on hand to use up, we created this together based on our combined creations and there was left overs for another dish! 
Red Sauce:
1/2 Sweet Onion, diced
2 Tablespoons Olive Oil
4 Garlic Cloves, pressed
3 Large Tomatoes, diced (or a combination of grape tomatoes or whatever you have ripe on hand)
2 lbs. Whole Peeled Canned Tomatoes
2 Chipotle Peppers
2 Tablespoons Adobo Sauce, to taste
1 15 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
Salt & Pepper, to taste

Prepare to char the peppers in your preferred method.  I typically do them directly on the gas burner just like I’ve done with these sweet bell peppers pictured.  Wash the peppers and turn the burner to high heat.  Place the peppers directly over flames and turn frequently to cook and blacken peppers on all sides.

IMG_1503 IMG_1508

Place the blackened peppers into a bowl and cover with plastic wrap, letting them steam for ten to 15 minutes.

IMG_1509 IMG_1525

Peel off the blackened layer, using your fingers, a paring knife and/or a paper towel; it should fall off easily.  Use a small knife to make a lengthwise slit along the side of each chile and carefully cut out and discard the seeds and membrane.  Jen and I used the gas grill, since we had so many other items cooking inside.  

IMG_0067

Stuff the pocket of each chile pepper with shredded cheese and secure them closed with wooden toothpicks.  (Be sure to pull out after frying.)

IMG_0089 IMG_0086 IMG_0115

Whisk the egg whites and corn starch with an electric mixer until the whites form stiff peaks.

IMG_0114

Meanwhile, prepare or heat your red sauce.

IMG_0047 IMG_0049 IMG_0051

Over medium heat, saute onions and garlic in olive oil until translucent.  Add all of the tomatoes, including sauce and paste and simmer until reduced, about a half hour to an hour.  Use an emulsion blender to puree until smooth and season with salt and pepper, to taste.

IMG_0117

Pour about a half an inch of oil in a skillet and heat over medium-high heat.  You can tell it is ready for frying when the back of a wooden spoon bubbles when placed into the hot oil.

IMG_0118 IMG_0122 IMG_0123

Roll each pepper in the egg white mixture and gently lay the coated peppers into the hot oil.  Fry until lightly browned on both sides, about five minutes per side.

IMG_0130 IMG_0160

Place onto paper towels to remove any access fat and transfer to a cooling rack.  Once you are ready to serve, heat the sauce by spooning some of the sauce back into the pan and adding the chile relleno on top and heat through.

IMG_0164 IMG_0176

Serve with your favorite toppings.  We used Queso Fresco, fresh cilantro, and Mexican crema.

IMG_0178 IMG_0187

We also served Mexican style rice and pulled chicken taco’s, which were a delicious combination!

IMG_0165 IMG_0169

Jen and I always cherish our time together in the kitchen and had fun making amazing food and more great memories!

Enjoy!
Cheers!
~Chris

 

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Comment

  1. […] friend Jen and I recently shared my kitchen and prepared Chile Rellenos along with some other side dishes.  I was hungry for some chicken tacos and happened to have […]

What do you think?