Sunday, November 15, 2009

Chile Rellenos

Want a fun and easy culinary project today? Here is Will's favorite thing to make. Last time he did them we took pictures. They are sooo delicious! Serve them with a salad because they are hefty.

Chile Rellenos

6 poblano peppers, lightly roasted (15 min at 450 degrees)
8 oz brick of Monterey Jack cheese, cut into slabs
5 eggs, separated
¼ c unbleached white flour, plus some for dusting
Oil for frying
Sea salt


Cut slits into peppers and scoop out seeds.
Stuff peppers with cheese and sew closed. Set aside.
Whip egg whites until stiff. Gently fold in yolks and flour.
Heat oil for frying and set up paper towels to drain.
Dust poblanos with flour, dip in batter, and fry one at a time until golden.

Serve with salsa.


Unknown said...

Looks and sounds soooo good. What's the best way to sew those babies closed?

Catherine Barker Hoffman said...

Oh! Did I omit that? Sew together with toothpicks. Usually about 2 per pepper will do it.

Deborah said...

I have never made these and have always wanted to. You make it look so easy. Does Will make house calls?

Unknown said...