Chilè Rellènos
CHILÈ RELLÈNOS
8 small fresh poblano chili peppers
3 cups shredded cheddar cheese or Monterey jack cheese
6 oz goat cheese, (chévre) softened
2 green onions, minced
3 eggs, separated
1/2 cup all-purpose flour
Vegetable oil, for deep-frying
2 Tblsp chopped fresh coriander or fresh parsley
Roasted Tomato Sauce (recipe follows)
On rimmed baking sheet, broil chilies, turning often, for about 10 minutes or until charred & blistered all over. Transfer to bowl; cover & let stand for 15 minutes or until skins loosen. Peel off blackened skin. Cut a lengthwise slit along 1 side of each chili; open & cut away seeds to remove.
In a bowl, beat together cheddar cheese, goat cheese & green onions; divide into 8 portions & stuff inside chilies. Pinch slits to close. Set aside. Make-ahead: Cover and refrigerate for up to 24 hours.
In a large bowl, beat egg whites until stiff peaks form. In small bowl, beat egg yolks with 1 Tblsp of the flour; fold into whites.
In a heavy skillet, pour in enough oil to come 1 inch up the sides. Heat until 350°F on deep-fryer thermometer, or until small dollop of batter browns in about 8 seconds.
Roll chilies in remaining flour to coat; shake off excess. In 2 batches, using metal tongs, dip each chili into batter to coat.
Fry chilies, seam side down, turning once, for about 5 minutes or until golden brown. Drain on a plate lined with paper towel.
Make-ahead: Let stand for up to 30 minutes. Reheat on baking sheet in 400°F oven, about 10 minutes.
Spoon warm Roasted Tomato Sauce onto platter; place chilies on top. Sprinkle with coriander or parsley.
TIP: A deep-fat fryer can also be used. Follow manufacturer's instructions.
Makes 8 servings.
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ROASTED TOMATO SAUCE
6 plum tomatoes, quartered (about 1 1/2 lb)
1 onions, coarsely chopped
3 cloves garlic
2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups chicken stock
In a roasting pan, toss together tomatoes, onion, garlic, oil, salt & pepper; pour stock over top. Roast mixture in a 400°F oven, stirring occasionally, for 1 hour or until very tender. Let cool slightly.
In blender, blend tomato mixture until smooth.
Make-ahead: Refrigerate in an airtight container for up to 2 days.
Makes 3 cups.
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