Chiles Rellenos
Serves 6 as an appetizer, 3 as an entree
1 cup plus 2 tablespoons grated mache cheese
1 cup plus 2 tablespoons grated panela cheese
3/4 cup grated anejo cheese
6 large poblano chiles, roasted, peeled*, slit lengthwise down one side and seeded
flour for coating
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vegetable oil
1 cup Roasted Tomato Salsa, see recipe below
1 cup Roasted Tomatillo Salsa, see recipe below
6 tablespoons crema, creme fraiche, or sour cream
Combine the grated manchego, panela, and anejo cheeses in a bowl and reserve.
Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.)
Preheat the oven to 350 F.
Spread the flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping.
Heat the oil in a 9-inch cast-iron skillet over medium-high heat until hot. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then place in the eggs.
Test the oil by dropping in a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Drop the chiles, 1 at a time into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles.
Transfer the chiles to a baking dish or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat half of each serving plate with Roasted Tomato Salsa and half with Roasted Tomatillo Salsa. Top with 1 or 2 chiles and a dollop of crema, creme fraiche or sour cream. Serve hot.
* Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
Roasted Tomato Salsa
Makes 2 1/2 cups
1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 cup water
1 teaspoon salt
pinch of freshly ground black pepper
Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water until smooth. Season with the salt and pepper and serve. Store in the refrigerator 3 to 5 days or in the freezer for weeks.
Roasted Tomatillo Salsa
Makes 2 1/2 cups
1 pound tomatillos, husked and washed
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1 large bunch cilantro, leaves only
3/4 cup water
1 teaspoon salt
pinch of freshly ground black pepper
Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. (The trick to keeping the garlic from burning is to tuck it under the tomatillos.) Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade. Add the cilantro and water and puree until smooth. Season with the salt and pepper and serve. Store in the refrigerator 3 to 5 days or in the freezer for weeks.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
Copyright 2013 America Now. All rights reserved.
