First installment will be creating the Salsa...
INGREDIENTS
1 LB Roma Tomatoes, cored and halved
2 medium cloves of garlic, peel and smash with knife
1/2 white onion, cut in 1/2 inch slices
medium serrano pepper, stemmed and seeded, then roughly chopped
1 tsp fresh lime juice, plus more if needed
1 tsp kosher salt, plus more if needed
1-2 tsp diced chipotle in adobo sauce
Olive Oil
PROCESS
Turn On Broiler
Toss tomatoes lightly in olive oil, place on baking dish
Scatter onion, garlic and serrano around tomatoes
Broil till tomatoes start to blacken and char - about 7 to 10 minutes
Remove from oven, place in food processor or blender and add lime juice, chipotle and salt. Blend until salsa is to the smoothness you prefer.
Keep warm in oven or in saucepan on low heat on stovetop
PART II - Roasting The Poblanos
Ingredients
4 good size Poblano Peppers - 1lb to 1 1/2 lbs should do it
Olive oil
Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
Repeat with other peppers.
Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
OR
Brush chilies with a little olive oil, then broil turning occasionally with tongs, until the chilies blacken and blister on all sides, about 8 to 10 minutes. The chilies will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chilies.
Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
You may also use a brown or plastic bag, just seal it so the peppers steam.
Next - Stuff, Fry, and Enjoy!
Part III - Stuff It, then Stuff Yourself!
Ingredients...
5 Eggs, seperated and at room temperature
Cheese - Monterrey Jack, Asadero or a Mexican blend work well
Cilantro
Season the Chiles in and out with salt, pepper, and I add a little ancho or arbol chili powder
Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
Lay the chile seam-side down on top of the mound of batter.
Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile. You are making a cocoon of egg...
Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.
NOTE - This is just a cheese relleno. You can add any meat you want - I love, chicken, beef, steak, pork - but I suggest trying this recipe sometime using shrimp and cheese!
Top with some chopped cilantro, and garnish with a cilantro sprig - then feast!
This recipe is great for impressing friends as well - it looks like a lot of steps perhaps, but it goes really fast when you start, especially if you roast the peppers the day before.
INGREDIENTS
1 LB Roma Tomatoes, cored and halved
2 medium cloves of garlic, peel and smash with knife
1/2 white onion, cut in 1/2 inch slices
medium serrano pepper, stemmed and seeded, then roughly chopped
1 tsp fresh lime juice, plus more if needed
1 tsp kosher salt, plus more if needed
1-2 tsp diced chipotle in adobo sauce
Olive Oil
PROCESS
Turn On Broiler
Toss tomatoes lightly in olive oil, place on baking dish
Scatter onion, garlic and serrano around tomatoes
Broil till tomatoes start to blacken and char - about 7 to 10 minutes
Remove from oven, place in food processor or blender and add lime juice, chipotle and salt. Blend until salsa is to the smoothness you prefer.
Keep warm in oven or in saucepan on low heat on stovetop
PART II - Roasting The Poblanos
Ingredients
4 good size Poblano Peppers - 1lb to 1 1/2 lbs should do it
Olive oil
Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
Repeat with other peppers.
Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
OR
Brush chilies with a little olive oil, then broil turning occasionally with tongs, until the chilies blacken and blister on all sides, about 8 to 10 minutes. The chilies will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chilies.
Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
You may also use a brown or plastic bag, just seal it so the peppers steam.
Next - Stuff, Fry, and Enjoy!
Part III - Stuff It, then Stuff Yourself!
Ingredients...
5 Eggs, seperated and at room temperature
Cheese - Monterrey Jack, Asadero or a Mexican blend work well
Cilantro
Season the Chiles in and out with salt, pepper, and I add a little ancho or arbol chili powder
Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
Lay the chile seam-side down on top of the mound of batter.
Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile. You are making a cocoon of egg...
Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.
NOTE - This is just a cheese relleno. You can add any meat you want - I love, chicken, beef, steak, pork - but I suggest trying this recipe sometime using shrimp and cheese!
Top with some chopped cilantro, and garnish with a cilantro sprig - then feast!
This recipe is great for impressing friends as well - it looks like a lot of steps perhaps, but it goes really fast when you start, especially if you roast the peppers the day before.
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