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.
I created a short video as a quick overview on the steps to make those delicious Chiles Rellenos.
TIP: Do not over beat the egg whites as they will be difficult to work with the eggs.
6 poblanos peppers
Vegetables oil for frying (not canola)
3 large eggs, separated
Salt to taste
1/3 cup all-purpose unbleached flour
Equal amount of the following cheeses sliced in thin strips: Queso fresco, Shredded Oaxacan Cheese, Oaxaca Cheese Pancho (Cheese must be at room temperature)
Roast the 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 small incision and remove the inside seeds by paying attention to keep the flesh as intact as possible.
Fill the inside of the poblanos with cheese.
Meanwhile heat oil to the depth of 1 inch.
In a large bowl, beat the egg white until they form soft to medium peaks, but not too still and dry. Gradually add the salt and yolks. When they are well incorporated, light dust one of the chile with 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 but 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 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.
The below items are what i used to prepare the above recipe and are available thru Amazon.