Chiles Rellenos Made Easy

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.

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Makes 4 servings.

Ingredients

  • Cooking spray
  • 1 1/4 cups coarsely chopped onion
  • 2 cups chopped tomatoes
  • 1/2 cup low-sodium salsa verde
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro
  • 4 poblano chiles
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 2 tablespoons goat cheese, divided
  • 3 large egg yolks
  • 3 large egg whites
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornmeal
  • 1/4 cup canola oil

Preparation

Hands On: 43 Minutes
Total: 1 Hour, 6 Minutes

  1. 1. Preheat broiler to high.
  2. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
  3. 3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
  4. 4. Preheat oven to 350°.
  5. 5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
  6. 6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.

Daniel Croddy, Portland, Maine, Cooking Light
June 2011