Name: Chile Relleno
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 6 large poblano peppers; 24 ounces your choice of Muenster cheese, pepper jack or panela cheese; 3 to 4 large eggs, separated; 5 cups oil; 1 tablespoon tomato bouillon, preferably Knorr Tomate; 2 ounces butter; 1 ounce chipotle pepper in adobo; 1 ounce oil; 6 Roma tomatoes; 5 to 6 sprigs fresh curly parsley; 3 cloves garlic; 3/4 yellow onion, roughly chopped; 1/2 bell pepper (red or orange); 1/2 poblano pepper; 1 teaspoon salt, or to taste

Directions

Special equipment:

a deep-fry thermometer

For the chile rellenos: Char the peppers on an open flame till they blister, then remove the skin. Clean and remove the seeds, then stuff each with 4 ounces cheese; set aside.
Using an electric mixer, beat the egg whites in a bowl until they have stiff peaks. Slowly beat in the egg yolks one at a time until fully incorporated.
In a saute pan, heat the oil to 350 degrees F.
Dip the stuffed peppers in the batter. Carefully place the peppers into the oil and fry until golden-brown, 3 to 5 minutes per side. (Fry more than one pepper at a time but don’t overcrowd the pan.) Transfer the peppers to a perforated pan to drain the excess oil.
For the salsa: Meanwhile, add the tomato bouillon, butter, chipotle, oil, tomatoes, parsley, garlic, onion, bell pepper, poblano, salt and 1 quart water to a pot and cook at medium heat until all the ingredients are fully cooked, about 15 minutes. Let rest off the heat, then blend until you get a sauce-like consistency; set aside for serving.
Plate the chile rellenos and pour the salsa ranchera on top.