Chiles Rellenos

Chiles Rellenos
Photo by www.chow.com

Ingredients

  • [[{{1 cup}} vegetable or canola oil]]
  • [[{{½ teaspoon}} kosher salt, plus more as needed]]
  • [[{{4}} large eggs, separated and at room temperature (see "Game plan" note above)]]
  • [[{{3 cups}} shredded Monterey Jack cheese (about 8 ounces)]]
  • [[Freshly ground black pepper]]
  • [[{{4}} medium poblano chiles (about 1 pound)]]
  • For the chiles rellenos::
  • + 7 more ingredients
    • [[{{1 teaspoon}} kosher salt, plus more as needed]]
    • [[{{1 teaspoon}} freshly squeezed lime juice, plus more as needed]]
    • [[{{1}} medium serrano chile, stemmed]]
    • [[{{2 medium}} garlic cloves, peeled and smashed]]
    • [[{{½ medium}} white onion, cut into ½-inch slices ]]
    • [[{{1 pound}} Roma tomatoes, cored and halved]]
    • For the salsa::

For the salsa: Heat the broiler to high and arrange a rack in the upper third of the oven. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer...

View full recipe at Chow

Comments

Variations on Chiles Rellenos

  • Chiles Rellenos
    • 2 tablespoons fresh cilantro
    • 2 tablespoons fresh oregano
    • 1 1/2 cups low-fat ricotta cheese
    • Fresh cilantro sprigs
    • 2/3 cup crumbled feta cheese
    • +4 other ingredients
  • Chiles Rellenos
    • 1 cup vegetable or canola oil
    • 1/2 teaspoon kosher salt, plus more as needed
    • +11 other ingredients
  • Chiles Rellenos
    • 4 large egg yolks
    • vegetable shortening
    • 1/2 teaspoon ground black pepper
    • 3/4 pound grated mild Cheddar
    • 2 1/2 teaspoons salt
    • 4 large egg whites
    • +3 other ingredients


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