Chiles Rellenos
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 987
- Total Fat
- 91
- Saturated Fat
- 14
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 161
- Sodium
- 1055
- Total: 30 min
- Active: 30 min
Ingredients
One 15.5-ounce can whole peeled tomatoes, drained
3 cups chicken broth
2 cloves garlic
1 small white onion, cut into pieces
Kosher salt and freshly ground black pepper
6 poblano chiles, charred and peeled, seeds and stems left intact
6 poblano chiles, charred and peeled, seeds and stems left intact
8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
1/2 cup all-purpose flour
2 cups vegetable oil
4 large eggs, separated, yolks beaten
Directions
Special equipment:
a deep-fry thermometer- To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
- Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
- Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
- In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
- Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
- Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
- Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.