Cocina De Lynn
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.
Jack Cheese or
Serrano or jalapeno chile
and pepper to taste
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
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
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.
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.
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.