Wednesday, April 13, 2011

Chile Relleno

Fresh poblano peppers seem to have become commonplace recently in my New Jersey produce markets. Hurrah!  I am a huge fan of Chile Relleno at Mexican restaurants and I can now make it at home. 
Traditionally, Chile Relleno is a roasted fresh poblano pepper that is stuffed with melted cheese or meat and then covered in an egg batter or simply corn masa flour and fried.  To help improve the overall healthiness of the dish, I opted for the casserole approach for home cooking. ( . . .Think the frittata meets enchiladas). 

I had chorizo in the house so I included it as Elise of Simple Recipes suggested.  The boys loved it, but I think I would prefer a meat-free version. 
While not quite the same as a crispy exterior fried Chile Relleno, this version was excellent.  It was a great prep ahead dinner that reheated and served as well as it did on day one.   We will definitely try this one again. 

Chile Relleno Recipe
Serves : 6                                                 Prep Time:  30min                                 Cook Time:35 min
5-6 Poblano chiles
1 Tbsp olive oil
1 chopped onion
3 cloves garlic, minced
1 cup Chucky salsa plus 1 cup water
6 ounces smoked chorizo sausage (or other spicy sausage) optional
¾ cup Shredded parmesan cheese
½ teaspoon oregano
5 eggs
1/4 cup flour
½ cup milk
1 teaspoon baking powder
½ teaspoon kosher salt
1/2 cup cheddar cheese shredded
½ cup mozzarella cheese shredded

Lay chiles in a single layer on oven rack under the broiler or on your gas grill. Cook a few minutes until chiles are blistering and black on all sides. Put chilies in a paper bag or bowl with cover. Let sit 15 minutes.
Heat olive oil in a large pan, over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the salsa and water.   Bring to a simmer and lower the heat to low. Gently simmer for 15 minutes. Remove from heat and set aside.
Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard.
Preheat oven to 375°. Pour the tomato sauce into the bottom of an 8x8 inch baking dish. The tomato sauce should be thin.  Use water to dilute to thin sauce if it is too thick.
Mix chorizo, parmesan, and oregano together. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.  If chilies split open as you clean them, layer open chile in pan, add filing and fold over.  See pictures.  Mine seem to always split.
Sprinkle stuffed chiles with half of the cheese.
In blender, add eggs, flour, baking powder, salt and milk.  Mix quickly.  Pour egg mixture over chiles and sprinkle with remaining cheese.
Bake until top starts to brown and the eggs are set but still soft, about 35 minutes.

No comments:

Post a Comment