Fabulous Chili Relleno

This Fabulous Chili Relleno is my twist on the old Mexican favorite. It not very spicy but is full of flavor. The chili, cheese and sauce all combine to give you a robust flavor great as a meal or to accompany your Mexican meal like we did. Try it and enjoy.

Chili Relleno

Ingredients:

Chili:
3-4 Pablano Chilis (Pasilla or Anaheim are also good instead)
4 large eggs separated
1/3 tsp salt
1 tsp Cumin
1/3 cup flour
1 block of Jack or Pepper Jack cheese (Shredded mexican cheese blend is also ok but a little harder to use)

Sauce:
1 tomato
1 jalapeno (Optional)
1/4 cup cilantro when chopped
1/4 cup whole milk
1-2 cloves of garlic
a pinch of salt for taste
1/8 cup batter
1/4 cup shredded mexican cheese

Direction:
Roast the peppers in the oven on broil until they are brown on all sides and the skin becomes loose. Peel the peppers and slit then on one side from the stem down. Remove the seeds and white membrane. (These will make it bitter and or hot) If you miss a few seeds however it is not going to hurt the dish. Slice the cheese into strips and stuff the peppers with the cheese. Do not overfill it however the pepper must be able to close.

Using an electric mixer beat the seperated egg whites to soft peaks. Mix in the cumin, salt, yolks, and flour. Heat oil on medium (ideally in a deep fryer but a pan will work with an inch or so of oil but you will have to flip your pepper) Holding your stuffed pepper closed cover it in the batter and drop place it into the oil. Fry until golden brown.

Sauce:
Place the tomato, garlic, salt, cilantro, and Jalepeno into a food processor. (I am partial to the magic bullet) Blend until liquified. Place mixture into a small saucepan. Cook on medium heat. Add milk, cheese, and about 1/8 cup of the batter to help thicken it. Simmer for about one minute. Pour sauce on top of chili and cover in shredded cheese. Garnish with a cilantro sprig.



Recipe by Sean