Ingredients
- 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
- 6 tomatoes
- 2 garlic cloves
- 1/2 chopped onion
- Salt
- Freshly ground black pepper
- 2 cups fresh Requezon (Mexican) cheese
- 1 cup finely chopped pecans
- All-purpose flour, for dusting
- 8 egg whites
- 1 1/2 cups vegetable oil
To roast the chiles:
Directions
Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.
- To make the salsa
Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.
For assembly:
Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.
Heat the oil to a temperature of about 360 to 375 degrees F.
Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.
To serve, coat the chile in the salsa.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By andrea95
Kansas
on December 02, 2010
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this recipe was amazing. I followed the recipe except for the pecans and used a mozzarella cheese instead.
By beastie666_10759049
Gainesville, FL
on September 16, 2008
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This is a good authentic recipe for rellenos. I used Monterey jack cheese. Also, I substituted Muir Glen canned whole organic tomatoes for the fresh. That saves a lot of time, and the flavor is actually superior unless you have your own garden or a farmer's market source for superior vine-ripened fresh tomatoes. The resulting rellenos were great! well worth the fussy effort.
--Rich Shewmaker
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