Chili Rellenos…. Ole`!!

I thought this was going to be out of my comfort zone but surprisingly it was not hard at all. Along with a crazy delicious Chipotle Pepper sauce this was fantastic! I was afraid the sauce would be too hot for our guests so I did not plate it the way I wanted to but if you make it, place the finished chili on top of a few tablespoons of the sauce for a beautiful presentation. It was perfect, spicy hot and authentic tasting!

This is a “healthier” version in the fact I added rice instead of just filling with cheese and you don’t deep fry them, you fry them a little to brown and then bake to fully cook.
3 Poblano peppers (or more, 1 per person)
1 cup cooked rice
1 to 1 1/2 cups Monterey jack Cheese (shredded)more might be needed, depends on size of peppers
3 eggs
1/2 cup flour
1 cup PLAIN Panko bread crumbs
1 cup oil for frying (these are a little better then deep fried)

First you need to remove the skins from the peppers, this can be done the day before or earlier in the day before dinner.
Blister the skins of the peppers by putting them on the grill, in the broiler or right on the burner of a gas stove.
You want them to become black and charred. I used the grill because it was nice out.
Using tongs place the peppers over the flame and char on each side for approximately 3 minutes.
Keep an eye on them so they don’t become pieces of coal. You will still see a little green.
Once they are done, quickly put them in a bowl and cover with plastic wrap to steam them and help the skins lift off.
When they are cool enough to handle GENTLY rub the skin off & peel try not to break them open.
You want to get as much of the black off as possible, you can use a dry paper towel to help rub the tiny pieces that are tough to remove.
Once they are peeled, you need to take out the seeds.
Cut along the top of the pepper horizontally close to the stem about an inch long, then cut down about an inch making a T. (see photo) If you have a tare from the peeling and blistering use that to your advantage. The idea is to have a “hole” to stuff it but not so open that everything falls out.
With a small knife cut the seeds off and pull out (don’t cut all the way through).
Put in about 1 tablespoon of rice and then fill the remaining space with the cheese. Be sure to use your fingers and push the rice & cheese into the tip of the pepper and make it as full as you can with out bursting open.
Dredge in flower and pat excess off, next dredge in egg and then roll gently in Panko crumbs. You need the flour so the eggs & crumbs will stick.
Place the peppers in a pan with about a 1/4 to 1/2 inch of HOT oil. (test it before putting in the peppers)
Brown them on all sides, about 1 minute each side.
Remove and place on paper towels to remove excess oil.
Place in a baking dish and cook at 350 degrees for 15 minutes.

To serve spoon sauce onto a plate and put the pepper on top. You can also top with a spoon full of Salsa Verde, The green & red will look really nice.

For the Chipotle Pepper Sauce
16 oz tomato sauce (2 – 8 oz cans)
1 can Chipotle peppers ( I had a small 7 oz can)
1/2 Cup chopped onion
2 tsp Chili powder
1 tsp Cumin
1 Garlic clove minced
2 Tbls Sugar (cuts the heat)
Put it all in a food processor and pure
Transfer to a large sauce pan and cook on med low heat for 15 minutes until all flavors are combined
It is a thick sauce so be carful of splattering.
  The sauce is so easy!

Enjoy -T


1 Comment (+add yours?)

  1. johnnystal
    Apr 05, 2012 @ 19:11:22



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