This is a recipe for Chile Rellenos that I used as reference, a recipe from one of my
favorite American-Mexican chef's Rick Bayless. He explained that there are 2 distinct fillings in this dish
one with a picadillo, ( a savory meat filling with fruits and spices) and one with just cheese.
6 medium (a generous pound) fresh poblano chiles, not twisted or deeply indented, preferably with long stems
Filling:
1/2 lb of Cheddar Cheese grated
1/2 lb of Monterey Cheese grated
Sauce:
1 medium Onion small dice
8 Garlic cloves minced
1 tblsp Mexican Oregano
3 cans Fire Roasted Diced Tomates in juice
2 1/2 cups Chicken Stock
Egg Batter:
6 Eggs separated
2 tblsp lFour
Cilantro and White Onion, minced for garnish
Rick suggests authentic Mexican Cheese for the filling:
1pound Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 4 cups)
Rick doesn't use any herbs in the sauce, or garlic but I certainly enjoyed it.
Rick also used parsley or watercress for garnish.
I prepared the tomato sauce ahead of time.
Saute the onions and garlic in 2 tblsp oil with the Mexican oregano until they are tender. Add the tomatoes and broth and simmer for 30 min. Puree in food processor or use a hand held Immersion blender. Keep warm until the peppers are finished.
Rick fried his Pablano peppers in oil to blister the skin to peel. I roasted the peppers on the grill and then put
them in a plastic bag. I made the mistake of letting them sit too long so they got too tender. You should
make sure they still have shape. However Rick in the video showed how you can successfully use the peppers that get too soggy. So to fill the peppers pick up a handful of cheese and press it into a log to fit inside the pepper. Put in an pan and wrap the pepper around the cheese.
Put the finished peppers in a pan and till ready to fry in the egg batter.
Whip the egg whites to stiff peaks and then add the whipped egg yolks and flour and fold in with a rubber spatula.
Now heat the oil in the skillet and set up your frying station with the peppers batter next to the hot oil. Also a pan to keep the fried Rellenos in.
So the technique to fry these limp peppers is you put a spoonful of batter in the pan then set the chile on top and then another spoonful on top of the pepper and smooth it together.
Fry till brown on one side and then flip it over and brown the other side.
Remove to a pan and then I kept them warm in the oven. until ready to serve.
I served it on a bed of tomato sauce, with a little over the top and garnished with a traditional chopped white onion and cilantro that is used as a garnish for so many Mexican dishes.
Watch Rick Bayless
Make Chile Rellenos with Cheese
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