Poblano Chile Rellanos
IntroductionAdaped from Macheesmo - I added my own salsa recipe. Adaped from Macheesmo - I added my own salsa recipe.
Number of Servings: 4
Poblano Chile Rellenos
- 5 poblano peppers. Adjust the recipe accordingly if you use more ore less peppers
- 5 ounces of pepper jack or cheddar cheese
- 1 Cups of spinach, loosely chopped. (Optional, but I like the veggie addition.)
Beer Batter (From Use Real Butter)
- .75 Cups flour (I actually used another 1/4 cup because I thought my batter was a bit runny.)
- .5 Teaspoon Kosher salt
- 2 eggs, separated into yolks and whites
- .25 Cup beer (save the rest for drinking)
1/4 c chopped onion
juice of half a lime
2 cloves garlic, roasted
2 jalapeno - roasted
dash of cumin
dash of garlic powder
salt and pepper to taste
First, roast your tomatoes, jalapenos, onion, and garlic. Place all in food processor with lime juice, salt and pepper, and a dash of cumin. Salsa!!
Cleaning the peppers. These guys are pretty easy to clean once you get the hang of it and donít worry if you mess up one or two. Once they are dipped in batter they will be fine. These are the ideal steps to clean them though:
1) Run the pepper under cold water and peel off the skin.
2) make a small slit down one side of the pepper.
3) Using your fingers (they are the best tools here), reach in and pull out all the seeds and extra pepper guts.
Try to keep the stems on if you can as they will make for easier dipping later.
Filling the Peppers. Filling the peppers is pretty easy. Grate your cheese and mix it in with your spinach. Then, using your fingers yet again, gently fill each pepper with the filling. You can stuff them pretty full, but make sure that you can close the pepper so the two open sides can touch.
Making the batter. Mix your egg yolks, salt, flour, and beer in a bowl. In a separate bowl, whisk your egg whites until they have medium stiff peaks and then slowly fold your egg whites into your beer flour mixture. Try to keep as many of the bubbles as possible. You should end up with a pretty light batter.
Frying the peppers. Using your favorite skillet, heat up about 1/2 cup of vegetable or canola oil. You want about 1/3 inch or so of oil in the pan. Get it hot and then lay in each pepper after you dip it in the batter. You can test that the oil is hot by flicking in a bit of the batter and seeing if it fries.
Remember to lay the pepper with the seam side down. That will seal the whole thing closed.
These should fry in hot oil for about 4 minutes a side. Then scoop them out with a spatula onto a paper towel to cool and drain.
Top these with a good helping of the salsa and you are all set!
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.