Chiles Rellenos

Name: Chiles Rellenos
Ingredients: 6 (4-inch) fresh Poblano peppers; vegetable oil for brushing the peppers; 1/4 lb. chorizo sausage; 1 1/2 c. grated Monterey Jack cheese (5 oz.); 1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained; 1/2 c. chopped onion; 2 garlic cloves, chopped coarse; 1/3 c. fresh coriander sprigs; 1 Tbsp. vegetable oil; 3 large eggs, separated; 1/2 tsp. salt; 1 Tbsp. flour; vegetable oil for frying; flour for dredging

14 ingredients

8 steps

Ingredients

6 (4-inch) fresh Poblano peppers
vegetable oil for brushing the peppers
1/4 lb. chorizo sausage
1 1/2 c. grated Monterey Jack cheese (5 oz.)
1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained
1/2 c. chopped onion
2 garlic cloves, chopped coarse
1/3 c. fresh coriander sprigs
1 Tbsp. vegetable oil
3 large eggs, separated
1/2 tsp. salt
1 Tbsp. flour
vegetable oil for frying
flour for dredging

Directions

1

Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes.
2

Transfer peppers to a bowl and cover tightly with plastic wrap.
3

Let peppers steam for 5 minutes.
4

Wearing rubber gloves, peel.
5

Make a lengthwise slit in side of each pepper from stem to tip.
6

Remove ribs and seed carefully, leaving stems intact.
7

Rinse the peppers gently; put them on paper towels to drain.
8

May also be roasted in oven.