Chili Relleno

Our landlord brought over some chili peppers the other day that had grown in her garden are were too much for her to consume prior to their decomposing.  We graciously accepted and then TJ requested I make Chili Relleno's.  Since I am in no way of Spanish/Mexican descent, I proceeded to make what I thought to be Chili Relleno's, but apparently were simply peppers stuffed with shredded chicken and topped with cheese.  TJ was pretty frustrated at that point and was devastated that he didn't get his authentic Chili Relleno's; he does ask for very little :) 

In an attempt to please my very dissatisfied husband, I found an "authentic" recipe on Pinterest and was told by TJ that while they were unlike any Chili Relleno he has ever had (I think they are authentic, but from a different region of Mexico than he is used to), but were so delicious and he liked them better than any other chili Relleno he has ever had. 

So...while this recipe is back breakingly involved...the result is an explosion on the taste buds.  It is creamy, spicy, gooey, and all around delicious.  Well worth all the work!!!  I also used all the left-over sauce to make enchilada's the next night.  The sauce is out of this world!!!

broth:

1 garlic clove
1 white onion, chopped
1 (8 ounce) can tomato sauce
3 fresh tomatoes
1 teaspoon cumin
2 tablespoons chicken bouillon
3 cups water
1/2 onion, cut into wedges

chili:

8 poblano peppers, peeled, seeded and slit

1 lbmozzarella cheese
1 cup queso fresco, for garnish (optional)
vegetable oil (for frying)
toothpick

batter:

6 large eggs, separated (cold)

1/2 teaspoon salt

2 cups flour (for dredging)

Blend garlic, tomatoes, cumin, chopped onion, chicken bouillon, tomato sauce, and water until it’s all into liquid form. Make sure there are no chunks of anything. Set aside.

Chili:

You need to get the skin off the chili.  The best way to do this is to blister them on griddle, or in the oven. You can also deep the fry in hot oil for about 1 min remove, let cool and peel.  When both sides are fairly evenly blistered/charred, remove them and place in a sealed plastic bag to steam and peel after about ten minutes.

 

Stuff chilies with cheese and hold together with toothpicks. One tooth pick per chili is fine. Set aside.

Batter:

With a high speed mixer beat egg whites to stiff foamy peaks are formed and in a separate bowl combine the egg yolks with one tablespoon flour and salt and mix well. Then bled the yolks into egg whites and beat until you have a thick paste and it’s well incorporated.

Dust chiles in the flour and dip quickly into batter and when completely covered lay in hot oil. Baste tops with hot oil and fry on each side until golden brown.

Place the chiles in a deep wide sauce pan/pot. Once all chiles have been fried and arranged in the pot add the onion wedges and sprinkle extra cheese on top Mozzarella or queso fresco.

Finally pour the sauce over the chiles and cover till it boils. When the chiles and sauce start to boil reduce the heat and simmer for an extra 10-15 minutes.