chile-relleno

Chile Rellenos de Papa y Queso

Poblano chilies stuffed with cheese and potatoes.

Growing up I remember I used to HATE when my mom made chile rellenos. It wasn’t that I didn’t like them, I actually love chile rellenos… the reason I hated it was that I knew that I would be put to work when it was time to make the meringue.

We didn’t own a stand mixer so that meant I would have to mix the eggs with my mom’s little electric hand mixer. It’s not like it was a lot of work, It was simple really. But I hated the fact that It would take me away from what I really wanted to do, ride my bike with my friends.

Of course now I’m totally thankful for those hours that she pulled me away from playing to help in the kitchen, because I think it influenced my love for food.

So Thank you for torturing me with the hand mixer mom. It made me the food lover I am today.

Oh and by the way, I don’t hate making rellenos anymore, I actually love making these tasty stuffed peppers.  And who knows… maybe one day I’ll make my daughter make my meringue for me as well. :)

 

4- Poblano peppers, charred and peeled

1C- grated pepper jack cheese (you can also use Monterrey jack cheese)

1/2C- all-purpose flour

2- Eggs, with egg whites and egg yolks separated and reserved

2- Large russet potatoes, boiled then mashed

1- Teaspoon salt

1/2C- all-purpose flour for coating

Toothpicks

Canola oil for frying

 

Remove seeds and membranes from peppers by creating a small cut in the pepper. Don’t make it too big or else the stuffing will plop right out. See picture below for an example.

Add cheese and salt to mashed potatoes and mix until well combined.

Stuff each pepper with 3-4 tablespoons of the potato cheese mixture and fasten opening with toothpicks. *See image below

In a mixing bowl, add the egg whites and mix until the meringue forms stiff peaks.

Add the yolks and mix until egg mixture is nice a fluffy.

Pour enough oil in a frying pan to reach 1” depth and heat over medium high heat.

Coat your stuffed poblano in flour, then dip into the egg mixture, allow excess to drip off, and quickly transfer to oil pan.

 

Fry until lightly browned on all sides.

Remove from fry pan and place on a plate with a paper towel to soak up excess oil.

 

Serve with the traditional rice and re-fried beans or you can change it up and serve it with a salad or a Mexican succotash like I did.

 

YUM!