Chiles Rellenos with Smoked Salsa Verde Recipe
Food Recipes | Main Course | Mexican | Smoked
This Chiles Rellenos with Smoked Salsa Verde recipe steers the traditional dish away from tomatoes and toward smoke and tomatillos to balance the richness of the poblano’s Jack and cheddar cheese filling. The Smoked Salsa Verde itself is deepened by the addition of honey and crema to bring everything together in a new, yet familiar way.
PREP TIME
20 mins
COOK TIME
40 mins
SERVINGS
6
Ingredients
Stuffing Chiles Rellenos
- 6 poblano peppers
- Canola oil
- 4 oz Monterey Jack (use 1 lb block)
- 4 oz Mild Yellow Cheddar (use 1 lb block)
- Garlic powder
- Onion powder
Frying Chiles Rellenos
- 4 egg whites
- 4 egg yolks
- 1 cup flour
- Salt
- Pepper
- Garlic
- Dried Oregano
- Canola
Plating Chiles Rellenos
- 3 chiles rellenos
- Turmeric rice
- Smoked salsa verde
- Cotija cheese
- Fresh cilantro
COOKING INSTRUCTIONS:
Chiles Rellenos with Smoked Salsa Verde
Stuffing Chiles Rellenos
1. Lightly coat peppers with oil. On a foil-lined baking sheet, broil on high for 5-6 minutes per side, or until well-charred. Remove from oven and place peppers in lidded container for at least 30 minutes.
2. Cutting the cheese blocks width-wise, slice 1/2” sections. Take each 1/2” section then slice it in half length-wise. Season cheese with garlic powder and onion powder.
3. Once peppers are cooled, remove skin from each. Then take each pepper and cut a slit length-wise down the pepper. Deseeding is optional. Place 4-5 cheese sticks in each pepper. Be sure not to overstuff.
Frying Chiles Rellenos
1. In a medium pot, heat oil to 400º.
2. In a medium bowl, whip egg whites using a hand mixer until stiff peaks form. Mix in yolks with hand mixer.
3. In a separate bowl, add flour and season with salt, pepper, garlic, and oregano to taste.
4. To fry, have your flour bowl and egg bowl next to your frying pot. To batter, dredge each pepper in flour, then dip in egg mixture and coat completely. Immediately add pepper to oil. Fry for 2-3 minutes per side, or until batter is golden brown. Remove from fryer to paper towel lined plate to drain. Be sure to maintain oil temperature range between 375º-400º throughout the frying process.
Plating Chiles Rellenos
1. Pile rice in center of plate. Place peppers on top of rice. Ladle salsa verde around edge of rice pile. Top plate with Cotija cheese and fresh cilantro. Serve immediately.
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