Fire-Roasted Chile Rellenos

By Erika on October 6th, 2012 / / No Comments

 

 

My mother’s chile rellenos are a lot of work… BUT they are worth it…and she always makes extra rellenos as they are even better the next day!!

You will need a heavy deep sauce pan that can accommodate one large chile pepper covered in whipped egg white mixture. The pepper must be able to float in hot oil and you must be able to turn the pepper gently with a spatula or large spoon. Ideally you would have a deep fryer as you can lift the pepper out with the basket…you also need lots of paper towels to drain peppers on after frying.

Fire-Roasted Chile Rellenos
 
Serves: 6 chille rellenos
Ingredients
For the peppers:
  • 6 large anaheim or poblano chile peppers uniform in size, skins charred off
  • 6 large organic free range brown eggs separated - whites in a large bowl beaten stiff and yolks in smaller bowl beaten until thick (always 1 egg for Pepper)
  • 6 Slightly heaping Tablespoons unbleached white flour (always one Tablespoon per one egg)
  • 2 pound block Monterey Jack cheese preferably Tillamook stood on end and cut into thick triangles to fit into Peppers. Put as much cheese inside as you can taking care not to split Peppers
  • 1 large bottle vegetable oil
For the sauce:
  • Olive oil
  • 3 cans RoTel diced tomatoes and green chiles
  • 1 6 oz can Contadina tomato paste
  • 1 can (juice included) large whole pitted olives preferably Black Pearl Olives cut in half lengthwise
  • 1 medium white onion chopped
  • 2 large cloves garlic minced
  • 2 teaspoons sugar
  • Salt
Final touches:
  • 3 large ripe avocados, sliced
  • Cilantro leaves
  • Sour cream
  • Chips Restaurant style
Instructions
  1. Char the skins of the peppers by placing over gas flames or under broiler.
  2. Watch closely - when chiles are blackened put in paper bag to steam for about 20 minutes. This will loosen skins further so they can be wiped off easily.
  3. While peppers are in paper bag start the sauce.
  4. In a 5 quart pan sauté chopped onion in olive oil until clear. Throw in minced garlic for another minute, stirring constantly - low heat.
  5. Add 3 cans RoTel, and 1 can tomato paste, stirring for 5 minutes until boiling.
  6. Add olives you have sliced lengthwise and olive juice.
  7. Sauce should be tangy and only slightly sweet - taste and adjust salt and sugar.
  8. Remove peppers from paper sack and wipe off skins using running water. Pat peppers and dry. Very carefully slit peppers on one side by stem so you can remove seeds. Remove all seeds and stuff with cheese - try not to split peppers. Set peppers aside.
  9. Whip egg whites until stiff peaks form.
  10. Gently fold in tablespoons of flour one or two at a time taking care not to collapse egg whites.
  11. Then fold in beaten egg yolks.
  12. Fill pan with Crisco oil and heat. Test readiness by dropping a teaspoon of egg white mixture into oil - when it starts to fry the oil is ready - take out test piece.
  13. Gently put one pepper into egg mixture and completely cover pepper - lift out carefully making sure pepper is coated with thick mixture and put right into hot oil. Spoon hot oil over frying pepper and turn over gently - when pepper is a light brown remove with a large slotted spoon to paper towels to drain - repeat until all 6 peppers are done - you will have 6 very puffy cloud-like peppers with stems sticking out! Ideally you won't see any part of the pepper except the stem!
  14. Just before serving put one pepper in sauce and gently heat until pepper is puffy and saturated - do this 6 times - if you put 2 peppers in at a time they may fall apart.
  15. Put chile relleno on dinner plate and spoon some sauce with olives on it - put a dollop of sour cream on top, sprinkle cilantro leaves around and fan out ½ avocado (sliced) next to sour cream - stick 5 or 6 chips in sour cream and serve!!

 

Fire-Roasted Chile Rellenos | The Hopeless Housewife

 

 

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