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CHILE RELLENOS IS VERY HARD TO SAY FOR ME BUT KINDA EASY TO MAKE MAYBE BUT VERY EASY TO EAT DEFINITELY I TOOK YOUR SUGGESTIONS AND WE’RE ALL JUST TRYING OUR BEST COOKIN’ SOMETHIN’
INGREDIENTS
Pablano peppers
Monterrey Jack Cheese
Oaxaca Cheese
Tomatoes, halved
Onion, quartered
Jalapeno, halved
Olive Oil
Red Onion, thinly sliced
Cilantro
4 eggs
Flour
Vegetable Oil
Limes
Sour Cream
COOKING METHOD:
FRIED PEPPERS:
1. Place pablon peppers on a rimmed baking sheet. Add to a broiler and scorch until the skins are lightly charred.
2. Once peppers are lightly charred, place them into a heat-proof bowl and cover.
3. For the batter, separate the egg whites from the yolks. Whisk egg whites until stiff peaks form. Beat the egg yolks together and fold into the egg whites little by little until fully incorporated.
4. Remove peppers from the bowl and peel the skin off.
5. Open the peppers up, remove the seeds, and add slices of Monterrey jack cheese and Oaxaca cheese.
6. Close the peppers up using a skewer making sure the pepper is sealed.
7. Dust each pepper in the flour before adding it to the batter to cover. Add to 350F oil and fry until golden brown.
SALSA ROJA
1. Remove the seeds from the remaining poblanos and cut them into quarters, as well as tomatoes, onion, and jalapeno. Place on a rimmed baking sheet and drizzle with olive oil and salt and pepper. Add to broiler and roast both sides until lightly charred.
2. In a small saucepan, add the smashed garlic and cover with olive oil. Heat over medium heat until fragrant.
3. To a blender, add fresh cilantro, lemon zest, and roasted vegetables. Add lemon juice and roasted garlic and oil. Blend until smooth.
4. Add salt and pepper to taste, and blend until smooth again.
5. Pour into a bowl and set the side until ready to serve.
CILANTRO SALAD:
1. Remove the butts from the red onions and thinly slice. Place in cold water and let sit for 10 minutes.
2. To a large bowl, add chopped cilantro and red onions. Mix until well combined.
PLATING METHOD:
1. To the bottom of a plate, add the salsa roja and spread to cover the base of the plate.
2. Add the fried poblanos on top of the salsa.
3. Top with sour cream on each pepper with a crumble of queso fresco followed by the cilantro salad on top.
4. Add the juice of some limes and enjoy!