Chile Rellenos

Ingredients

6 to 8 poblano peppers

1 egg white for every 2 peppers

4 to 5 egg yolks

Salt

Flour

Oil

Monterey Jack or queso cheese

6 to 8 Roma tomatoes

Chicken broth

1 small onion

1 jalapeno pepper

2 garlic cloves

1 teaspoon of black pepper

1 teaspoon of chili powder

1/2 teaspoon of cumin

1 tablespoon of sugar

1 bunch (12 oz) of cilantro

Step 1

The first step in this preparation is to roast and char the peppers. Place the peppers in a roasting pan and bake or broil on hi for up to 20 minutes. You want the skin of the peppers to first blister and then blacken. Pull them out and put them in a paper bag to let them steam. After a few minutes the skin will start to fall away from the pepper. You can then easily peel the peppers from the skin. This also gives the peppers a good flavor.

Step 2

After roasting and peeling the peppers cut the monteray jack or queso in strips. Cut a small line into the side of the peppers and stuff them with the strips of cheese. Take your toothpicks and close up the incision on the pepper.

Step 3

Next we’ll be making a red sauce that compliments the peppers beautifully. In a large saucepot place your tomatoes, onion with skin off, garlic and jalapeno pepper with stem off all into the water and boil for 20 minutes. The water doesn’t have to be boiling before adding the vegetables.

Step 4

After boiling, drain the ingredients and put them in the blender. Blend the ingredient until it gets to be the consistency of salsa. Next add the cilantro and continue blending. Pour the blend into your saucepan with a little bit of oil. Add 1 cup of chicken broth, red chile powder, freshly ground black pepper, cumin, and table sugar to the sauce and let it simmer over low heat for about an hour.

Step 5

While the sauce is simmering prepare the batter. Separate your eggs into whites and yolks in separate containers. . Using an electric hand mixer beat the egg whites until they are solid and smooth, much like the consistency of custard. Add the whites with the yolks along with a pinch of salt.

Step 6

Roll each pepper in seasoned flour (flour+salt/pepper). Dip into the egg mix and deep fry in a flyers or sauce pan until the pepper is golden brown. Put on a drain rack or paper towel to dry. Remove the toothpick and again season with salt and pepper.

Step 7

Place the peppers on a long plate and pour the red sauce over them right before serving so they don’t get too mushy. Garnish with a little chopped cilantro.