Chili Poblano Rellenos con Queso
(Poblano Chili Filled with Cheese)
Chili Rellenos con Queso (Chili Poblano Relleno with Cheese) traditional Mexican home cooking at its best. The tomato sauce is often served with the Rellenos and adds a special touch.
For tips and information regarding the chilies please read A Basic Guide for Cooking with Fresh and Dried Chile Peppers
Chili Poblano Rellanos con Queso
- 16 poblano chiles roasted
- 1 pound Chihuahua Montery Jack cheese or other mild white cheese
- 4 Tbsp flour for dusting
- 5 eggs separated
- 1/2 cup Oil
- 3 Tbsp olive oil
- 1 onion minced
- 2 carrots grated
- 10 roma tomatoes peeled, chopped or 1 16 oz. can of tomatoes
- 1/2 cup cider vinegar
- 5 Tbsp sugar
- 2 Tbsp oregano
Saute onions and carrots in the oil for about 5 minutes. Add tomatoes, vinegar and sugar, simmer for 10 minutes. Add oregano and add salt and pepper to taste cook for 10 minutes more. Puree in a blender.
In a large skillet, heat the oil until hot but not smoking. Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked. This may sound different to what you are used to doing, but it really does enhance the flavor. Keep hot until ready to serve.
Roast and clean chilies. Make a length wise slit in each chili carefully, remove seeds and membrane. Soak the chilies in water to cover with 1 tablespoon salt vinegar. Stuff the chilies with the cheese and close, overlapping slightly edges. Place the flour in a plate. Dip chili in the flour covering the chili completely, and shake off the excess.
Separate eggs. Beat egg whites until stiff. Beat the yolks with a little salt and slowly fold into the egg whites along with 1 tablespoon flour and salt to taste. Dip the stuffed chiles in the egg batter and fry in very hot oil and fry until golden on both sides. Using a spatula or spoon, baste the chiles with the hot oil. Drain on paper towels. You may cook all of the chilies and reheat them about 5 minutes in the sauce.
Place chilies on your plate and cover with sauce. Great with a side of Mexican rice and refried beans and salad.
NOTE: You can make many chilies at a time and reheat in the sauce.
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