OMG! I made this recipe, but since I am cooking for two, Me and the dog, ChuCho. I only made 2 rellenos. Wow! My rellenos came out perfect and tasted so good! I did add some cream cheese with the cheese for the filling. I made some verde sauce, but forgot all about it. LOL Best rellenos I have
ever had! Thank you.
Chile RellenosPrep: 60 min Cook: 5 min Servings: 6by Unorthodox Epicure8 recipes>
Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.
- 6 – Fresh Poblano chiles, charred and peeled
- ½ lb. – Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack)
- 1 cup – Plain Panko bread crumbs
- All-purpose flour, for dredging
- 2-3 – Large eggs, beaten
- Corn or vegetable oil, for frying
- Salsa verde or New Mexican Red Chile Sauce
- Char the Chiles
- Place poblano chiles on medium-low heat grill, or on a baking sheet in a 450ÂºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven). Turn the peppers so that all sides are charred. Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap. This allows them to steam and makes for easy peeling.
- Prepare sauce
- You don't want an overpowering sauce with these. I prefer a simple mild red chile sauce, or a good salsa verde. Some people prefer a simple tomato/onion/green chile sauce made in the blender and warmed. It's really your call.
- Prepare the chiles
- Run the chiles under cool water, and peel the charred skin. Make a lengthwise slice in each chile so that you can reach in remove seeds. This will also be how you stuff your pepper.
- Stuff each chile with shredded cheese. Feel free to overdo it, because the cheese will melt. Place peppers on a baking sheet and freeze, for about 30 minutes, or so. (The freezing is an optional step, but makes preparation so much easier, with minimal profanity required.)
- Dredge each chile in flour, shaking off excess. Place back on baking sheet and into freezer.
- Prepare to cook
- Beat the eggs. Heat the oil to medium-medium high (depending on your range), so that a pinch of flour begins to fry and create bubbles as soon as you drop it in. Place Panko crumbs in a large bowl or gallon-size plastic bag. Warm your sauce.
- Almost ready to ring the dinner bell
- By now, your flour-dredged, stuffed poblanos are ready to fry. Dip each one in beaten eggs, then roll in Panko crumbs, pressing lightly. Fry until golden on each side. Treat these gently with the tongs. The breading doesn't have a lot of 'glue'.
- Plate and serve
- It's your dish, but I would strongly recommend plating the chile rellenos atop whatever sauce you choose. Why? For starters, you shouldn't conceal your accomplishment. Secondly, liquid turns crispy to soggy.
- This recipe is sufficient to serve 4-6 people, with a side of Mexican rice and sliced avocados.
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