Chile Relleno

INGREDIENTS

CHILIE RELLENO (makes 4):

• 4 poblano peppers

• 5-6 oz of sliced mushrooms

• Half a medium white onion, thinly sliced

• 3 TBS unsalted butter

• 3 TBS olive oil

• Salt and pepper to taste

• Oaxaca cheese

• 4 eggs

• 2 cups of flour (more if needed)

• 2 cups coarse cornmeal (more if needed)

• Canola oil for frying (2-4 cups)

• Mexican creama or sour cream (for topping)

• Cilantro, chopped (for topping)

• Green onions, chopped (for topping)

• Salsa or hot sauce (for topping)

GO FOR IT

ROASTED POBLANO PEPPERS:

1. Before anything, roast your poblano peppers by placing on a baking sheet and as close to the broiler as possible for 5 minutes per side (or until completely blackened) or by placing directly on stove flame and heating until each side is completely blackened

2. Place blackened peppers in a zip lock or plastic bag to self steam for 20 minutes (meanwhile you can make the sautéed mushrooms)

3. After 20 minutes, you should be able to easily peel the poblano skin off with your fingers, leaving behind the soft green interior - then wash before CAREFULLY cutting a slit into your pepper and removing the seeds without tearing your pepper

MUSHROOMS:

1. In a skillet, heat butter and olive oil over medium high heat

2. Throw in sliced mushrooms and sautée for 5 minutes (until lightly browned)

3. Add in sliced onion, reduce heat to low medium and cook additional 5 minutes (mushrooms should be tender)

4. Add salt and pepper to taste

STUFFING:

1. Pull Oaxaca cheese into strings, then toss with mushrooms and onions to create your filling

2. Stuff peppers with filling (you will need these to close so try not to overstuff)

3. Use a toothpick to close your pepper where it is slit open (you don’t have to but I found it made things easier), then place in the freezer for 1 hour to stiffen up (this part is optional but will make your peppers much easier to work with as you batter and fry them)

BATTER:

1. Take 4 eggs and separate whites from yokes

2. Using an electric hand mixer, beat the egg whites until they form a thick foam (takes about 3 or 4 minutes)

3. Once the foam has formed, slowly add in egg yokes and 1 TBS of flour while mixer is running, then set foam aside

FINISHING STEPS:

1. Using a dutch oven or large frying pan, fill with oil to a height that will cover at least half of your stuffed pepper without spilling over, then begin heating oil on high until shimmering (if you’re using a thermometer, your target temperature here is 375° F)

2. As oil heats, pull peppers from freezer if not done already and begin setting up your batter station but having 1 plate with flour, then your beaten eggs, then your cornmeal

3. Roll peppers in flour, then dip in egg batter, then roll in cornmeal

4. Fry peppers in hot oil for no more than 2 or 3 minutes per side, before removing to paper towel to drain any excess oil

5. Remove toothpicks, then cover with crema, cilantro, green onions, and whatever sauce or salsa you prefer (I used a salsa verde and a roja)

NOTES:

As I said in my intro, a chilie relleno is a stuffed pepper. That’s literally the translation. And although filling with cheese and deep frying with batter is a very traditional way of preparing this, it doesn’t mean you can’t do what you feel is best. Don’t like mushrooms? Don’t use them? Want to put some meat in there? Go ahead. Want to roasted these in the oven rather batter and fry? Be my guest. I found this version to be absolutely fantastic but there’s plenty of room for creativity here.

Additionally, I made 2 sauces here that you can see in the picture. One is a salsa verde and the other is a roja enchilada sauce I’ve used and listed in the past. While I love the enchilada sauce, I felt that the salsa verde paired much better with this amazing chilie relleno. But that’s my own preference. You should use your favorite sauce because this chilie relleno may be your new favorite meal once you try it.