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Chile Relleno

Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 579
Ingredients Method

Ingredients
  

  • 4 each poblano pepper large
  • 6 oz monterey jack cheese cut into thick batons
  • 4 each eggs separated
  • 0.5 cup flour for dredging and the batter
  • 0.5 cup oil for shallow frying
  • 2 cup tomato sauce
  • 0.5 each onion finely chopped
  • 2 each garlic clove minced
  • 1 tsp salt

Method
 

  1. Blister the poblanos directly over a gas flame or under a hot broiler, turning until the skin is blackened and blistered all over, about 8 to 10 minutes.
  2. Put them in a bowl, cover tightly, and leave 10 minutes. The trapped steam lifts the skin away from the flesh.
  3. Rub the blackened skin off with your fingers or a paper towel. Do not rinse them under the tap, which washes away the roasted flavour.
  4. Cut a single slit down each chile, carefully pull out the seed pod and most of the seeds, and keep the stem and the chile otherwise whole.
  5. Fill each chile with batons of cheese, then close the slit and press gently. Dust the whole chile lightly with flour.
  6. Whip the egg whites to stiff peaks, beat the yolks briefly, then fold the yolks and 2 tablespoons of flour into the whites, keeping the mixture airy.
  7. Heat the oil in a wide skillet to medium-high. Dip each floured chile in the batter to coat, lower it into the oil, and fry 2 to 3 minutes a side until golden and puffed. Drain on paper.
  8. For the sauce, soften the onion and garlic in a little oil, add the tomato sauce and salt, and simmer 10 minutes. Spoon it thinly over or under the chiles to serve.