In this great recipe, Poblano chillies are stuffed with cheese and coated in an egg-rich batter. They are then fried until crispy and served with a tomato sauce that has been made spicy by adding Jalopenos and chilli powder. A fantastic gluten-free and vegetarian dish that is an excellent showcase of just how good Mexican cooking is. Buen provecho !
Ingredients
For the sauce
White onion - 1 medium (sliced)
Garlic cloves - 2 (finely chopped)
Olive oil - 1 tablespoon
Red Chilli powder – 1 teaspoon (optional
Jalapeno chilli – 1 sliced
Fresh Tomatoes – 2 large (chopped)
Chicken stock – 1 cup
Freshly ground black pepper - ½ teaspoon
Corn flour – 1 tablespoon
Water
Fresh coriander (Cilantro) – one tablespoon
For the Rellenos
Poblano chillies – 4 medium
Cheese (Gouda / Monterey Jack) - 200g (grated )
Eggs – 2 large
Vegetable oil – 300 ml
Instructions
Method
Make the sauce first and keep warm
Spicy Tomato sauce
Heat the oil in a saucepan to medium heat
Add onion, garlic, and Jalapeno. Sauté until the onions are translucent
Add chilli powder (if using) – stir for one minute
Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes
Add chicken stock and pepper. Stir.
Add water to cornflour until it becomes a paste the consistency of cream
Making sure that the sauce is simmering, add the cornflour paste
Stir until sauce is thickened.
Add Cilantro. Stir
Turn down the heat. Keep warm
Rellenos
Chargrill the Poblanos on an open flame until skin is blacked
Place in a glass bowl and cover with cling film for 5 minutes
Remove the cling film. (The covering of the chillies in the bowl allows them to sweat and will make it easier to remove the skin)
Peel off skin and remove stalks of Poblanos
Slit one side to reveal the white membrane and seeds. Remove
Fill the cavity with cheese and close by fitting two slit sides together. Keep warm
Separate whites from yolks of eggs
Whip egg whites until stiff
Mix egg yolks together until combined
Gently fold egg yolk mixture into egg whites until combined
Heat oil to frying temperature (approx. 190 ° C / 375 ° F)
Coat Jalapenos in the egg white/ yolk batter
Fry coated chillies until the batter has turned light brown/ yellow
Remove from oil and drain on paper towels.
Serve immediately with spicy tomato sauce.
Note: Whilst best being served straight away, the Rellenos will keep in a warm oven for 30 to 40 minutes.
Notes
If you are unable to find Poblano chillies Romano peppers or Jalopenos can used. ( the flavour won't be as good though) Remember to reduce cheese quantity specified for Poblanos if using smaller chilies.