Saturday, January 5, 2013

End of the Mexican Mania...Chile Rellenos

This kind of wrapped up the mexican week....much easier than I imagined...and much better than what you get at many restaurants...so here we go...

Fire roast poblano peppers (I do it on a grill on a wire rack over the coil). Cover with foil to let it cool and steam. Peel off the skin, make one slit on the side and slowly remove the seeds (keep the stem attached). Try not to wash the peppers with water, since that might make it difficult to coat with the batter. Stuff the peppers with cheese (I used TJ's mexican blend, but could also use queso fresco). Close the pepper and secure with a wooden toothpick.

For the batter, separate 2 eggs, whisk the egg whites till stiff peaks, and fold in the yolks. Add about 3/4 cup of all purpose flour and salt and fold gently. Heat oil. Coat the stuffed peppers with the batter and fry.

For the tomato sauce, heat some oil, add tomato salsa (the one I made earlier this week), saute for a bit, add a small can of tomato sauce, salt and let the sauce cook.

I prefer not to coat the whole pepper with the sauce, but rather just a part of it. I assembled a nice place with rice, refried black beans, pico de gallo and the friend pepper with sauce on top. sprinkle a tiny bit of cheese on top and serve warm.

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