Chile Rellenos
It looks fancy but it's so easy. This is the vegetarian version and trust me, you won't miss the meat. Why can't you make a fancy lunch for one? Buen Provecho!
Ingredients
- 1 Poblano peppers
- 1 eggs (separated)
- 1/4 cup of all purpose flour (or less, it's just for dredging).
- Shredded Mozzarella cheese
- Oil
- Homemade red chile sauce
- 1 eggs (separated)
- 1/4 cup of all purpose flour (or less, it's just for dredging).
- Shredded Mozzarella cheese
- Oil
- Homemade red chile sauce
Roast 'Em
You can do this two ways. You can use a cast iron griddle pan, heat it up and blacken the pepper OR you can put it under the broiler and turn it every few minutes. I put it under the broiler because this pepper was shaped pretty funky. I turned it about every 2-3 minutes.
Once the pepper is blistered and blackened, put it in a ziploc bag or in a bowl covered with plastic wrap. Let it steam for at least 5 minutes, I usually let them steam for 10. Uncover the bowl or unzip the bag and turn on your cold water. Carefully remove the blackened skin with the running water. It should come off easily. Be sure not to use too much force because the softened pepper can tear and that's no bueno. Set aside.
Once the pepper is blistered and blackened, put it in a ziploc bag or in a bowl covered with plastic wrap. Let it steam for at least 5 minutes, I usually let them steam for 10. Uncover the bowl or unzip the bag and turn on your cold water. Carefully remove the blackened skin with the running water. It should come off easily. Be sure not to use too much force because the softened pepper can tear and that's no bueno. Set aside.
Stiff Peaks
Hopefully you've already separated your egg. If not, now would be a good time. Pour the egg white into a glass or metal bowl. Set aside your egg yolk but not too far because you will need them. Using a hand mixer on the highest setting, whip egg white until stiff peaks form. Mix in the yolk on a lower setting. The mixture should be foamy, almost cloud like.
Stuff Then Fry...
Add a good amount of oil into a deep pan, and let it slowly heat up.
Cut a small slit at the top of your pepper. Get a little cheese and gently stuff the pepper. Once it's got a good amount, lightly dredge both sides of the chile with flour and dip into the foamy egg mixture. Using a slotted spoon helps with this process. Place in hot oil. It should be sizzling. After about 2 minutes, using a tongs and a fork, turn the chile over. You should have gotten a nice golden color revealed to you. Fry for another 2 minutes. Using your spatula, remove the fried chile and place on a paper towel lined plate to drain.
Cut a small slit at the top of your pepper. Get a little cheese and gently stuff the pepper. Once it's got a good amount, lightly dredge both sides of the chile with flour and dip into the foamy egg mixture. Using a slotted spoon helps with this process. Place in hot oil. It should be sizzling. After about 2 minutes, using a tongs and a fork, turn the chile over. You should have gotten a nice golden color revealed to you. Fry for another 2 minutes. Using your spatula, remove the fried chile and place on a paper towel lined plate to drain.
Plating
Spoon enough red chile sauce to cover the bottom of the plate. Lay your chile relleno on top and take it the awesomeness. Here's to an easy fancy lunch for one. Happy Eating.