Chiles Rellenos. New Year and New Flavors! Have you ever felt so comfortable cooking the same safe dishes that the idea of going outside the box scares you? If your answer is “yes”, you are not alone.
I do love trying new flavors. However, when it comes to preparing them, well we do not live on the same time zone. As I do enjoy a little challenge, I decided to take the plunge and work outside the box. Baby steps is where I am at the moment.
I live in the Southwest part of the country. We are graced by sunshine 364 days a year with the occasional freeze, once or twice a year. Fantastic dry summers and warm pool water, we occasionally have to fill it with water to cool down the temperature 🙂 Beautiful array of vegetation – all sorts of cactuses, Palo Verdes, Mesquite trees, acacias, citrus trees, bougainvillea and vegetables growing challenges with lovely bunnies that wait for the first salad peaking thru to have their own feast. Southwest cooking has a strong presence with all degrees of heat. And yes, we are very fortunate to have wonderful restaurants all around us that serve the best food. Shopping to our grocery stores is a delightful trip with your imagination and inspiration at the highest. For me, shopping for new ingredients has been not only challenging, but exhilarating.
I have always enjoyed Chiles Rellenos each time we go out to dinner, therefore it was only fitting that it would be my first dish I attempt to expand out of my comfort zone.
I have purchased this fantastic cookbook from Diana Kennedy, “From My Mexican Kitchen Techniques and Ingredients’ and it was time I put it to the test. Vey easy to follow. Pictures show the techniques. I am excited to put my new found love into new recipes.
TIP: Do not over beat the egg whites as they will be difficult to work with the eggs.
Enjoy this quick video on how to prepare the Chiles Rellenos.
- 40 mins total
- 20 mins prep
- 20 mins cook
- serves 6
3 large egg(s)
1/3 cup unbleached all purpose flour
equal amount of Queso Fresco & Oaxacan cheese
Roast the fresh poblanos by placing it over the open flame and turning them from time to time until the outer skin is brown charred and bubbles. Place in a plastic bag and let them sweat, 10 minutes. When cool remove the outer skin by running your fingers down. Do not wash. Make a small incision and remove the inside seeds by making attention to keep the flesh as intact as possible.
Fill the inside of the poblanos with the cheese.
Meanwhile heat oil to the depth of 1 inch.
In a large bowl, beat the egg white until they form soft peaks, but not too stiff and dry. Gradually add the salt and yolks. When they are well incorporated, lights dust one of the chiles with the flour.
With a perforated spoon, or two forks, dip the chile into the beaten eggs and turn it around until it is well covered – not too thin a coating and not too thick. It is useful to have two spatulas or forks to turn the chile around.
Test the oil, should be hot by not smoking, by placing a small amount of batter in the oil. When it sizzles and froth up, the oil is ready. Lower the chile in the hot oil and turn the chile around. When the batter is well set and deep golden color, turn and golden the other side.
Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.