Chile Rellenos with Chipotle Cream Sauce Ingredients 2 medium tomatoes 1 cup red onion, chopped 2 cloves garlic Salt and pepper 2-3 Tbsp oil 1 cup heavy cream 1-3 chipotle peppers, depending upon desired spice level, chopped plus 1 Tbsp of adobo sauce 4 poblanos (alternatively, you can use canned whole green chiles if poblanos are too spicy) 3 eggs, whites and yolks separated 1 Tbsp flour, plus more for dusting 4 oz Monterrey jack cheese, cut up into thick strips, plus about 1/4 cup shredded to sprinkle on before they bake Vegetable oil, for frying Directions Preheat your oven to 400 degrees. Begin by placing the tomatoes, onions, and garlic in a baking dish. Sprinkle with salt and pepper and drizzle the oil, making sure to coat everything. Bake for 20-25 minutes or until the onions are soft and the tomatoes begin to split from their peel and are completely cooked through. Place the ingredients in the baking dish into a food processor and blend until smooth. In a medium saucepan, heat the heavy cream and chipotle peppers over medium heat. Add the blended tomato and onion mixture. Heat until slightly thickened, about 10 minutes. Set aside. Turn your broiler onto high and place the poblanos in (if you are using a can of whole green chiles, skip to where you stuff them with cheese, as you won’t have to pre-cook them), watching carefully and charring all sides by turning frequently. Once the peppers have been charred, place in a paper bag or an airtight container and let sit for about 10 minutes. Once the peppers have softened, peel the skin off, it should slip off easily. Make a small slit and take out all of the seeds inside, being careful not to tear the pepper up too much. Stuff with the cheese; about 1 oz for each pepper. Set aside. In a stand mixer fitted with a whisk attachment, place the 3 egg whites in and beat on high until stiff peaks form, about 3-4 minutes. Fold in the yolks and 1 Tbsp of flour gently until all incorporated. Place enough oil in the bottom of a nonstick pan to cover the bottom, about 1-2 Tbsps and heat over medium high heat. Place about 1 Tbsp of flour on a plate. Roll the poblanos that are stuffed with cheese and make sure to coat them with the flour. Preheat the oven to 350 degrees. In the skillet, place a large spoonful of the batter into the oil. Nestle the poblano stuffed with cheese into the batter and spoon over another spoonful on top. Cook for about 2-3 minutes or until golden brown and flip over and cook on the other side until golden brown. Remove from pan and repeat with remaining poblanos. In the bottom of an oven-proof dish, spoon about 3/4 of the chipotle cream sauce in. Place the fried poblanos on top. Sprinkle with the cheese. Bake in the oven for about 20 minutes or until the cheese is melted and the sauce is bubbly. Serve with another spoonful of chipotle cream sauce on top if desired.
Posted on: Thu, 06 Nov 2014 01:14:32 +0000
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