Graduate from homemade enchiladas to this flavorful dish, and you’ll get reviews that rave about taste.
These are homemade Chile Rellenos, or stuffed chile peppers.
Becky Low is promising this will be a taste hit.
Chilli Rellenos: Traditional Fried Method
1 can (28-oz) stewed tomatoes (or whole plum tomatoes)*
4 cups chicken broth
½ teaspoon cumin, optional
½ teaspoon crushed oregano, optional
½ teaspoon fresh cracked black pepper, optional
5-6 poblano chile peppers
12 ounces Monterey Jack or pepper jack cheese
4 large eggs, at room temperature, separated
½ cup flour
Oil for frying
Traditional Fried Method:
Puree tomatoes. Place tomatoes, chicken broth and “optional” cumin, oregano and black pepper in sauce pan. Bring to a boil, reduce heat and simmer until reduced by about half, stir frequently to prevent scorching on the bottom of pan.
Place chiles on a baking sheet lined with foil (for easy cleanup). Place peppers 6-inches from oven broiler. Broil until skins blister and blacken, turning as needed (about 20 minutes). Place chiles in a plastic bag to sweat and loosen skins, about 20-30 minutes. (Alternate method, place pepper on the grate of a gas stove burner, turn peppers to blister and char all sides. Hot barbecue grill may also be used to char and blister peppers.)
Remove cooled chiles from plastic bag and carefully peel skins from peppers. It is helpful to use a butter knife to gently scrape skins from peppers. Cut a lengthwise slit in pepper and carefully remove seeds and membrane.
Cut cheese into sticks and stuff inside prepared peppers. Use toothpick to close slit in pepper.
Separate egg whites from yolks. Beat egg whites in a glass or metal bowl until stiff peaks form. Whisk egg yolks, fold yolks into whites.
Heat 1-inch oil in deep frying pan to 375 degrees.
Dredge stuffed chiles in flour; dip in egg batter and completely coat. Gently place 1-2 battered chiles in hot oil and fry until golden brown on both sides. To help batter stay on chiles and hasten cooking, use a spoon to gently spoon oil over top of the cooking peppers. Place chiles in a warm oven to stay hot while frying remaining chiles.
Serve with warm sauce, dollop of sour cream and a sprig of cilantro to garnish.
Fast Baked Method:
Baked method reduces calories by eliminating oil absorbed in the batter during frying. Prepare chilies as directed above OR substitute 27-oz can fire roasted whole chilies (4 cans, 7-oz ea). Prepare sauce as directed above or substitute canned enchilada sauce.
Preheat oven to 350.
Open chiles and lay half the chiles in the bottom of a 9×13 baking dish. Shred cheese and sprinkle over peppers. Place remaining opened peppers on top the cheese. Beat egg whites until stiff peaks form; whisk egg yolks and fold into whites. Spread egg mixture over chiles. Bake 20-25 minutes or until eggs are light golden brown. (NOTE: May sprinkle a little shredded cheddar cheese on top of eggs during baking to create a browner crust). Cut into squares, serve with warm sauce, garnished with dollop sour cream and a sprig of fresh cilantro.