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"Chile Relleno"


Cocina De Lynn

Lynn's Kitchen 


    The Chile Relleno goes as far back to the 1800’s.  It originated in a city in Mexico called Puebla.  It is a roasted chile that is stuffed meat and cheese and is coated on the outside with egg and is fried.  This, of course, is the traditional version but it can be stuffed with different things and it can be made a variety of ways.  This dish can be served with rice and beans, a cold winters day or on a hot summer day, and this is a great dish for all you vegetarians out there. 


Ingredients:

 

Poblano peppers

Garlic

Onion

Monterey Jack Cheese or cheddar cheese

Tomatoes

Serrano or jalapeno chile

Chorizo

Eggs

Flour

Vegetable oil

Salt and pepper to taste

 

Directions:

 

1.    Place the poblano chiles, onion, serrano’s, tomatoes and garlic into the broiler until the outside of the chile start to blacken, turn them over and do the same thing to the other side.  This usually takes about 10-20 minutes.  

2.    Put the poblano chiles into a plastic bag and keep it air tight to allow them to steam for about 15-30 minutes.

3.    Take the onion, serrano’s, tomatoes, garlic and some salt and blend in a blender to desired consistency (I like my sauce a little chunky.)

4.    Take the salsa and fry it in a pan with a little bit of oil and fry for about 5 minutes. Set this aside for later use.

5.    Take the chorizo and fry it over medium heat for about 10 minutes. Set this aside also.

6.    Take your chiles and take off the chared outsides, the seeds from the center and be careful not to tear them. Slice a slit in one side of the chile and fill with the chorizo and a slice of cheese but do not overfill the chile.

7.    Off to the side put eggs into a mixing bowl but separate the egg whites from the egg yolks (about 10 eggs).  Use a mixer and mix the whites until the egg whites get really fluffy and incorporate the yolks slowly into the mixture.

8.    Get another pan and heat oil on medium heat.

9.    Place flour on a plate and roll each chile in the flour until coated, being careful not to lose filling.  Slowly dunk each chile into egg the mixture and add to frying pan.  Cook until golden brown on both sides. 

1.Serve chile with the tomatoe mixture on the top and your favorite side. 


Provecho!

WONDERFUL BRUNCH TREAT!
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