Wednesday, April 23, 2014
I was pretty excited last Wednesday when I spied the poblano peppers at the farmers market. The first thing that came to mind was chili rellenos, one of my husband's favorite meals. He was away on business and was to return later that night for dinner. Perfect, I now had a plan......
*Set out eggs well enough ahead of time as eggs should be room temperature*
The poblano chili preparation came from Chow.com recipes, with great step by step photos.
1 to 2 tablespoons olive oil
1 medium onion (chopped)
1/2 jalapeno pepper (chopped)
1/2 teaspoon dried oregano
4 cloves garlic (minced)
1 14-ounce can diced tomatoes
4 medium poblano chile's (about 1 pound)
2 cups shredded jack cheese
4 large eggs, separated and at room temperature
1/2 teaspoon kosher salt
1 cup vegetable oil
In a heavy skillet, add olive oil, then onions and jalapeno. Cook until tender about 10 to 12 minutes. Add oregano, garlic and then tomatoes. Simmer 15 to 20 minutes. Blend until smooth. Set aside.
Now place the peppers under the broiler or on top of a gas burner (one at a time) and blacken and blister on all sides
Once this is completed the chili is put in a glass bowl and covered with saran wrap to allow them to sweat. (Sealing them up in a paper or plastic bag is another way to achieve the same thing). Fifteen minutes later remove and wipe with a paper towel, skins should peel right off. Make a slit lengthwise in pepper to remove seeds. Stuff with jack cheese, shrimp, smoked chicken or pork, we did jack cheese.
Preheat oven to 250F.
Next whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
Place the egg whites and salt in bowl of stand mixer fitted with a whisk attachment. Beat until peaks form about 1 1/2 to 2 minutes. Remove the bowl from the mixer add the egg yolks and fold in with a rubber spatula, until just combined. (do not deflate peaks).
In a heavy skillet over medium-high heat, add oil, let heat up about 4 minutes. When oil is hot enough drop 1/2 cup of egg batter into skillet, place chili on top, flat side down, place another 1/2 cup of batter on top. Cook bottom until golden brown about 2 to 3 minutes. Turning carefully with a flat spatula and a fork, turn and cook until the other side is golden brown. To brown the sides take spatula and carefully push oil around the edges. When done transfer to a paper towel. Repeat with remaining chili's.
Transfer poblanos to baking dish and cover with sauce and cheese. Place into oven 5 minutes or so to melt cheese and reheat sauce. Serve and enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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