Chiles Rellenos de Queso
4 serving
Ingredients
Instructions
Instructions
1.
Grill the poblano chiles to char skin, then transfer to a closed container and let cool enough to handle. Peel them can cut lengthwise to remove seeds. Mix cheeses and use to fill chiles.
2.
Boil the dried chiles and tomatoes in the water until chiles soften. Remove stems and seeds from chiles and blend with tomato, onion, cumin, bouillon, and water used to boil the chiles.
3.
Beat the egg whites until fluffy, then beat in yolks one at a time.
4.
Coat chiles in egg and pan fry until golden on both sides. Place on paper towel to absorb excess oil.
5.
Add sauce to pan and bring to a boil. Return chiles to pan and bring back to a boil. Serve immediately.
Comments
Made with two very large poblanos (yielding about 3 servings) but the same amount of everything else. Used guajillo chiles and crushed canned tomato for the sauce, which I reduced further after blending. The sauce was very nice, though saltier than I prefer (perfect with rice though). I think the chiles need to be charred hotter, for less time, as they keep ending up very soft and hard to work with (overcooked?). Instead of dipping in the egg batter, we poured some in the pan just to set, then set the chiles ontop (opened side down), and poured remaining batter over top.
Made a half batch with Monterrey Jack and Oaxaca, guajillo chiles, and 1 Tbsp. chicken broth. From my previous attempt at this recipe that turned out too salty I assumed the 1 Tbsp. chicken bouillon was supposed to be broth instead, but this time the sauce was very underwhelming and in need of salt. Maybe scale the bouillon down a bit, but it is definitely supposed to be bouillon instead of broth.
Did a half batch with two poblanos of very different sizes. Used Monterrey jack instead of queso fresco, one each of dried gaujillo and chile de arbol, and 1 Tbsp. chicken bouillon (oops). The chiles were a bit over cooked when broiling, so they split more than they should when gutting, but stayed together decently. We found that placing the chiles split-side down into the pan helped to seal the cut and prevent the cheese from melting out. Overall, very good, though the sauce was over salty because of the use of bouillon instead of broth.
Made this with a poblano and a cubanelle. The latter ended up busting in the pan, likely because of the thinner walls. Still tasty though.