Ingredients:
8 fresh green Poblano Peppers
Monterrey Jack cheese or or Oaxaca Cheese
4 eggs, separated
1/2 c. flour
1/2 tsp. salt
Oil as much as needed for frying, depending on the size of your pan
Toothpicks
Directions:
Roast the peppers on an open flame one by one on the stove top, (be careful not to over do it) then place in a plastic bag to let them sweat.
OR
Place them under the Broiler until skins blister on one side and then take them out to turn and blister the other side. Place all the peppers in a plastic bag for about 10 minutes to sweat the skins loose.
Remove skins and slit the pepper on one side (you might want to use gloves, the heat of the peppers tend to remain on your fingers for a while). Remove seeds, but do not remove stems. Give them a slight wash to remove any seed, or skin left behind. Fill center with strips of cheese, but do not over stuff it or it will be hard to close. Insert 1 toothpick like a stitch to hold your pepper together. Mix flour and salt and dredge the peppers with it, set aside.
Beat egg whites until stiff, and fold 2 egg yolks into whites gently. Take each stuffed pepper one by one, hold it by the stem and dip into egg batter. Fry in vegetable oil until golden brown.
Tips: If you don’t want to use only cheese you can also stuff them with beans & cheese, ground beef, chicken, green onion & cheese, turkey, ham and cheese, canned tuna, or a vegetable filling.
(Sauce is optional) It can be made ahead of time
Ingredients:
4 Roma tomatoes or 3 red tomatoes
½ of a small white onion
½ tsp oregano
Salt & Pepper to taste
1 bay leave
1 small Serrano pepper (optional)
1 cup of water or broth
1 clove of garlic
Directions:
In a blender place the tomatoes, onion, oregano, salt, pepper, garlic, Serrano, and water or broth. Blend everything until you get a smooth consistency with no lumps. In a sauce pan pour the tomato sauce and bay leave into the pan let it simmer on low heat for about 10 minutes and taste add any needed salt and simmer for 3 more minutes and your sauce is ready to top your Chile Rellenos. Chile Rellenos and sauce should be warm when served.
Serving suggestions:
Serve Stuffed peppers warm and ladle warm sauce on top, with a side of rice and beans.
Warm tortillas corn or flour, are both delicious.
For lunches: 1 large warm flour tortilla, spread re-fried beans and add the chile relleno and roll up into a burrito. Wrap it and refrigerate. Reheat in the microwave w/out foil.