This dish grew out of a weekend afternoon alone. My brother, his fiance (Lea), Jake, and my dad were all at the Pitt basketball game. Lily was (blissfully) taking a nap. I probably should have taken a nap, too, but the poblano peppers in the fridge were calling my name. I knew the opportunity to broil their skins, stuff them with cheese, and fry them wouldn’t come again anytime soon. So, into the kitchen I went, and I’m so glad I did. These are delicious! I’ve had chiles rellenos before, but usually they have been served covered in and stuffed with cheese (I certainly didn’t complain). The tomato sauce in this recipe is refreshing and really lightens up the dish, plus the corn filling added a brightness and pop that I had never experienced.
I found the Chiles Rellenos recipe on Lynsey Lou’s blog (love it!) in the Secret Recipe Club Swap. At first I thought, “Nooo, too much of a time commitment.” Then I kept going back to it. I couldn’t avoid it. Then I bought poblano peppers just in case I someday might be interested in cooking them. It was all over from there. This is one of those recipes that is worth the time and dishes. Try it out!
Chiles Rellenos with Tomato Sauce
For the Tomato Sauce:
1 Tbsp olive oil
1/2 onion, chopped
1 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1/2 cup vegetable stock
1/2 cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 tsp rice wine vinegar
1 1/2 tsp lime juice
Kosher salt and freshly ground black pepper, to taste
For the Peppers:
4 large poblano peppers
4 egg whites
2 egg yolks
1/4 cup all-purpose flour
1 1/2 cups shredded jalapeno jack cheese
1/2 cup corn
Salt and pepper, to taste
For the tomato sauce:
Add oil to a medium saute pan and place over medium heat. Once the pan has preheated, add the onions and cook until softened, about 5 minutes. Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute. Add the vegetable stock along with the tomatoes, stir to combine, and reduce the heat to low-medium. Cover and allow to simmer for about 5 minutes. Remove from heat and allow cool slightly. Carefully transfer the mixture to food processor or blender and mix for approximately 10 seconds. *The mixture will not be smooth. Add the cilantro, vinegar, lime juice, and salt and pepper, and pulse to combine. Set aside. The sauce can be prepared in advance and kept in the fridge for up to 3 days.
For the peppers:
Turn broiler on high. Line a baking sheet with foil.
Place the peppers on the prepared baking sheet and place under the broiler. Cook the peppers just until skin is bubbled and blistered, about 1 to 2 minutes per side. Remove from the oven and transfer to a bowl and cover with plastic wrap. Allow the peppers to cool, at least 10 minutes. Once they are cool enough to touch, remove and discard the skins.
Meanwhile, place the egg whites in a medium bowl (or stand mixer) and beat on high until stiff peaks are formed. Place the egg yolks in a small bowl along with 1 tablespoon flour and 1/2 teaspoon salt, stir to combine. Gently fold 1/3 of the egg whites into the egg yolk mixture, once combined fold the remaining egg whites into the mixture until combined. Place the remaining flour on a plate or in a shallow dish, season with salt and pepper. In a small bowl combine the cheese and corn and stir to combine.
To remove the seeds from the skinned peppers, gently slice them open along one side. Slice about two-thirds the length of the pepper. Don’t slice the pepper completely in half, just enough to remove the seeds (using a small spoon). Stuff each pepper with the cheese and corn mixture, but don’t overstuff or the peppers won’t seal. Squeeze each pepper gently after filling, so it stays together.
Pour oil in a large saucepan, filling about 1 inch deep. Place the pan over medium-high heat to allow oil to heat. Meanwhile, gently roll the peppers in the flour mixture to coat. Gently place the peppers, one at a time, in the egg white mixture and turn to coat. Use a spoon to gently spoon the batter over the pepper to ensure even coating. Carefully lift the pepper and spoon off any excess batter hanging from the bottom. Gently place in the hot oil and fry until golden brown in color, about 3 minutes per side. Place cooked peppers on a paper towel lined plate to absorb any excess oil. Serve hot topped with chile relleno tomato sauce.
Source: Lynsey Lou’s