Chiles Rellenos, just might be my favorite Mexican dish. Roasted poblano peppers, stuffed with delicious queso fresco, coated with eggs and fried in oil. Simply wonderful, served with a side of refried beans and mexican rice.
My grandpa made great chiles rellenos using Anaheim chilies and American cheese. But in Mexico, Poblano peppers seem to be the chile of choice. I like to use queso fresco, but a lot of cheeses work in this recipe. Oaxaca cheese, string cheese, mozzarella or even a Mexican cheese blend will do, just slice or grate it.
Now for the twist to my chile relleno recipe...(drumroll)...Chile Relleno Soup! I have never seen or eaten anything like this. Its chiles rellenos in a very simple broth, but hubby describes it as being the epitome of Mexican comfort food. (And I agree!) This is how my mother-in-law serves her chiles rellenos and I strongly urge that you try this recipe.
Chiles Rellenos
Ingredients:
- 4 to 6 Poblano Peppers
- 1 Queso Fresco, crumbled
- 1/2 cup flour
- 3 large eggs, room temperature
- Vegetable oil for frying
Directions:
Heat a griddle over high heat. Arrange the poblano peppers on the griddle.
Place the peppers in a plastic bag. Set aside for about 10 minutes.
Remove skin from peppers.
Make a small incision on the side of each pepper. Using a small spoon, remove seeds from peppers.
Spoon 1 to 2 heaping tablespoons of crumbled cheese inside of each pepper.
Don't worry if the incision is too big. You can secure each chile pepper with a toothpick. (Just remember to tell your guests to be careful!)
Place flour in a shallow bowl. Lightly coat chili peppers with flour. Set chilies aside.
Pour enough oil into a large skillet to measure 1-inch. Heat over medium-high heat.
Immediately, seperate the egg whites and yolks. Beat the egg whites, on medium speed of an electric mixer, until nice and fluffy. Beat in egg yolks just until combined.
Dip chili peppers, one at a time, in egg mixture.
Carefully place chili peppers in oil. Fry in oil until golden brown on both sides. Place chili peppers on a paper towel lined plate.
Serve with Mexican Rice and/or refried beans. Enjoy!!!
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Ingredients:
- Chiles Rellenos
- 2 tablespoons chopped onion
- 1 medium tomato, chopped
- 3 cups chicken broth or water
- Mexican Rice
Directions:
In a deep skillet, heat one tablespoon oil over medium-high heat. Add chopped onion and tomato; saute one minute.
Pour 3 cups of chicken broth over the onion and tomato. If using water, add 1 teaspoon of chicken bouillon. Add chiles rellenos.
Reduce heat to low. Cover the chiles rellenos and let simmer 10 minutes.
To serve, spoon one serving of Mexican rice into a bowl. Top with a chile relleno.
Spoon broth over chile relleno and rice. Enjoy!!!
With Love,
Leslie Limon
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