Chile Relleno – Arizona

Cathy: Our @2sisters50states challenge brought me to Arizona this week with Chile Relleno. ⁠
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Other than “taco from a kit” and enchiladas, I’ve not really broached this cuisine (and not super fond of spicy) so it was a real experience cooking this dish. Tho a bit labor intensive, it was fun – blackened poblanos, egg batter, fried in oil, it turned out great! Strongly recommend, paired with spanish rice, a little carnitas and perhaps a beverage like Prickly Pear Margaritas, which we made to pair with the dinner with friends, around the fire pit!⁠

The Sauce (makes about 6 cups of sauce – for serving with the chile relleno)

• 1/3 cup corn oil – or other similar vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1/3 cup flour
• 1 1/2 cups fresh ripe roma tomatoes – about 8 medium
• 1 seeded fresh jalapeno pepper
• 5 cups water (not broth)
• 2 tsp salt
• 1 1/2 tsp oregano, crushed (mexican, if you have it)
• 1/4 tsp finely ground black pepper
• 1 small bay leaf
• 1 pinch ground cinnamon
• 1 pinch ground cloves

1. Heat 1/3 cup oil in a medium saucepan over medium-low heat; chop 1 medium onion together with 4 cloves of garlic in a food processor; saute the onion and garlic mixture in the oil until translucent and golden, and almost caramelized.
2. Add 1/3 cup flour to the saute mixture; stir the mixture as it cooks, until it is deep golden in color (mixture will be paste-like)
3. Place into the large bowl of a food processor enough fresh ripe roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper. Process both until pulverized.
4. Transfer the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeño, submerging into the pulverized mixture.
5. Process until all ingredients are finely pureed.
6. Pour pureed mixture back into the same medium saucepan.
7. Stir in 5 cups water, 2 tsp salt, 1 1/2 tsp crushed oregano, 1/4 tsp pepper, 1 small bay leaf and the pinches of cinnamon and cloves.
8. Bring the mixture to a boil while whisking. Reduce heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached. Cover slightly to vent steam. Keep sauce warm over the lowest heat, whisking occasionally until served, or reheat and stir before serving.

Chile Relleno Recipe

Makes 8 servings – takes about 1 hour

• 8 large fresh poblano peppers
• 8 ounces Monterey Jack cheese – cut into long strips
• 4 cups oil (for frying)
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• Fresh cilantro (for garnish on top)
• Cotija cheese (to sprinkle on top)
• Toothpicks

1. Roast the peppers – line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
3. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
4. Peel the peppers – peel and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can.
5. Cut a small slit down the middle of the peppers with a knife. If you don’t want the peppers too spicy, you can remove some of the seeds.
6. Stuff the peppers – Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile and tear – it’s okay. Just do the best you can.
7. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure the cheese won’t ooze out during the frying process. Set aside.
8. Prepare for frying – heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up prepare the batter.
9. Make the batter – Separate the egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
10. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
11. Coat the peppers with batter – place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter – make sure the peppers are completely covered with the egg batter, as it creates somewhat a seal to keep in the cheese. It will be a thick, fluffy coating. Place them gently in the hot oil.
12. Fry the chile rellenos – fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan – 2 is usually enough at one time.
13. Transfer the peppers to the lined baking sheet to drain off any excess oil.
14. Try to serve immediately, as they are nice and crispy. Serve on a plate with some sauce poured onto the plate, then the pepper(s), then a little more sauce. I topped with some fresh cilantro and crumbled cotija cheese. Remind guests to be careful about the toothpicks.

I served two peppers on each plate with the sauce, and some spanish rice on the side. This dish is a little labor intensive but really good! I was worried that the peppers would fall apart them I was frying them, but the fluffy egg coating seems to hold them together.