Chiles Rellenos

By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

COURSE

Entree

SERVES

COUNTRY/REGION

Mexico

PREP TIME

2:00

DESCRIPTION:

This version is vegetarian, but you could use chicken or beef broth if you'd prefer. To prepare the poblanos for this dish, roast them in a hot oven or under the broiler until the skin begins to blacken. Set them aside, covered, to steam slightly, then peel and seed them. Cut a slit down one side of the chile (leaving the stem on) ending about 1 inch from the end.

INGREDIENTS:

1 can (28 oz.) whole tomatoes
3 tbsp. vegetable oil, plus more for deep-frying
2 white onions, chopped
2 tbsp. chopped garlic
1 tsp. freshly ground black pepper
2 cups vegetable broth
8 poblano chiles, peeled and slit
1 lb. shredded Cheddar, Mexican Chihuahua, or Monterey Jack cheese
6 large eggs
2 tbsp. plus 1 cup flour

PREPARATION:

1. In a blender, puree whole tomatoes (with juices) and 1/3 cup water.

2. In a saucepan, heat 3 tablespoons oil over medium heat. Add onions and garlic and cook until lightly browned. Increase heat to medium-high, add pureed tomatoes and black pepper. Cook, stirring frequently, until sauce is reduced by half. Add broth and stir until blended. Cover and simmer over low heat for 45 minutes.

3. Meanwhile, stuff poblanos with cheese. Close each incision with toothpicks. Preheat the oven to 400°F.

4. In a large skillet, heat about 1 inch oil over medium heat. In a dish wide enough for dipping, combine eggs and 2 tablespoons flour, folding in flour a little at a time, and beat until well blended. Pour remaining 1 cup flour into a shallow bowl or pie plate.

5. Roll cheese-filled chiles in flour one at a time, shake off excess, then dip into egg batter. Fry 4 at a time, gently turning them over, for 4 minutes on each side. Drain on paper towels then transfer to a baking sheet.

6. When all the chiles are on the baking sheet, remove toothpicks from chiles and bake 15 minutes.

7. To serve, pour some tomato sauce onto serving plates, top with chiles, and drizzle more sauce on top.

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