Cheese and Cilantro Chile Rellenos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Recipe: 4 – 6 depends on how big the chiles are
4 Large or 6 Medium Poblano Peppers
2 Cups Jack Cheese – shredded
1 Cup Cilantro Leaves – roughly chopped
About 1/4 Cup Whole Wheat Pastry Flour
About 1/2 Cup Buttermilk
About 1/2 Cup Whole Wheat Panko Bread Crumbs
Extra Virgin Olive Oil – for drizzling
1/4 to 1/2 Recipe of Roasted Tomatillo Mandarin Salsa (see recipe under Tomatillos)
Instructions:
Roast the poblano peppers. While peppers are steaming, shred the cheese and roughly chop the cilantro leaves, mix well. Set aside.
After peppers steam, remove the burnt skin. Make a slit length wise and carefully remove the seeds with a knife. Be careful not to cut the top.
Don’t pull on the veins because you can tear a hole in the pepper.
Stuff the poblanos carefully. You can hold the hole shut by sticking in a couple toothpicks but don’t forget to remove them.
Pre-heat oven to 375.
Roll the poblano in flour, then dip into the buttermilk and roll in the panko bread crumbs.
Place peppers on a parchment lined baking sheet and lightly drizzle olive oil over the top. Place in the oven on middle rack for 25 – 30 minutes or until they are golden brown.
From cali-zona.com