Description
Chiles Rellenos, adapted from Chili Pepper Madness.
Ingredients
- 4 poblano chiles
- 8 oz Oaxaca cheese, cut into strips that are about 1/2” wide
- Chopped cilantro (optional)
- 1/2 C all-purpose flour, divided
- 3 eggs, separated
- 1/4 tsp salt
- High smoke point oil, for frying
Instructions
- Roast your chiles over a stovetop flame, on a hot pan, or in coals, until the skins are charred and bubbly.
- Place the chiles in a zip-top bag or covered bowl and allow to sit for about 10 minutes to loosen their skins.
- Preheat your oil. Use a ChefAlarm probe and a pot clip, set the high-temp alarm for 375°F (191°C) and the low-temp alarm for 350°F (177°C). The oil can heat while you stuff and prepare the chiles.
- Remove the chile skins under cool running water.
- Slit each chile open from the top near the stem to about 1 or 2 inches away from the point.
- Use a spoon to scrape out all the seeds and as much of the membranes as you want to get rid of.
- If using the cilantro, toss the cheese strips with the fresh chopped herb.
- Stuff 2–4 strips of cheese into each pepper, then “sew” the seam up with a toothpick.
- Add the salt to the egg whites and whip them with a beater or whisk until they form stiff peaks. Scatter 1 Tbsp of the flour over the top of the whipped whites and fold it gently in until you don’t see any more dry flour.
- Stir a spoonful of the whites into the yolks to temper them.
- Pour the yolk mixture into the whites and stir gently to combine.
- Dredge the chiles in the remaining flour.
- One at a time, dip a chile into the egg mixture all the way up to the stem.
- Gently lay the coated chile in the hot oil. You can cook 2–3 chiles at a time.
- Cook, turning after the batter has set, until the relleno is golden all over, but not brown, about 3–5 minutes. Monitor the oil temp during the cook using your ChefAlarm, adjusting the heat so that the temperature stays in the correct temperature window.
- As the chiles finish cooking, remove them to a paper towel-lined pan to drain.
- Serve, topped with your favorite salsa, alongside rice, beans, or anything else you like.