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!

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Made chille relleno last night with the SO. I enjoy this dish because it has a variety of fruits and veggies (tomatoes are fruits) and a nice spiciness. As usual, this dish was inspired by one of my fav chefs, Rick Bayless. Techniques and recipes were adapted from his cookbooks.

How we made this:

  • Started the day before by making the sauce. We pan fried garlic and white onions over low heat and oil, then added a large can of tomatoes and about 1lb of heirloom tomatoes from our garden. Also added some dried peppers (forgot the variety) for the spice. 
  • Traditionally, this dish tells you to dip a poblano pepper in a batter and fry it, but we opted for a healthier option; we pan roaster them (tip- recently found that broiling them does a better job of blackening the outer skin of the pepper). 
  • After blackened, I put in a heatproof bowl, covered in a cloth and put in the freezer. This helped make the roasted skin peel off to reveal the tender and cooked pepper. 
  • In the meantime, I diced onions, shredded roasted chicken and carnitas bought from a local Mexican market, grated Monterey Jack cheese, and took out some Mexican rice and beans (also purchased from the Mexican market). 
  • After peeling and removing the seeds from the peppers, we stuffed them with the above ingredients. 
  • Next, we transferred the peppers, cut side down in a foil lined baking sheet and baked in the oven for ~7 min until the insides were melted/fused together. 
  • The pepper was served on a large white plate (love the contrasting colors of the dish and food) over the tomato sauce. Also served with homemade guacamole, made in our granite molcajete - one of my fav kitchen tools. More on that in a separate post. 

I think this dish is great on a cold night. It’s spicy, warm, hearty. Though, I am known to love spicy foods on hot days too - sweat it out!

youtube

Episode 30: Beef with Armando

The prices at Cinco de Mayo are genius. To illustrate why, please allow me to share this imaginary conversation.

Customer: That’s weird. Why does the two enchiladas meal cost $7.52? What an odd price.

Cinco staff: Haha. You are silly. When we add in the tax, the meal will cost $8.25. If you are paying in cash you will only get quarters back as change.

Customer: Are all the prices so well thought out?

Cinco staff: Of course! This is Cinco de Mayo!

It’s really a pretty good system. The staff doesn’t do any math. They simply read “tax included” prices from a secret little menu inside the window, and you, the cash paying customer, get nice round totals. When you get change, it’s mostly quarters and dimes. Never pennies. Perfect, right?

Almost. In tonight’s episode they screwed up. Whoever did the figuring for item 30 figured wrong. Devin noticed, and then Devin raged. Then we all raged. Then we ate and went home. But while we were home sleeping, something magical happened. Cinco changed the price on the menu!

External image

Please note that our rage didn’t save you any money. Item 30 will still cost you $7.00. But we have saved you aggravation, specifically the aggravation of seeing a price on the menu, figuring the tax in your head, being charged more than you think you should have, and then arguing with a nice lady who really doesn’t seem to understand why you are upset. You’re welcome.

tl;dr We will rage over 37 cents.

-chaz

Tonight’s menu: the number 30 – chile relleno, rice, beans, salad & tortillas.

BTS as Daily Burger Specials from Bob's Burgers:

Jin: Pickle My Funny Bone Burger

Yoongi: If Looks Could Kale Burger

Hobi: Chile Relleno-You-Didn’t Burger

Namjoon:  To Err Is Cumin Burger

Jimin: Don’t Go Brocking My Heart Burger (with broccoli & artichoke hearts)

Taehyung: Burger a la Mode (comes with ice cream, not on top)

Jungkook: Cheeses Is Born Burger (comes with baby Swiss cheese) “so I can call u she-sus, she, che, cheese…cheeses” :)