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Name of Event

Guatemala All Saints' Day

Cuisine From

Guatemala

Description

Roasted Poblano Chiles peppers stuffed with cheese and topped with a sialsa

Summary

Yield 6 servings
Preparation time 15- 20 minutes
Cooking time 10-12 minutes
Main Ingredient Chiles

Ingredients

Chillies:

  • 6 large mild green chilies such as combination of Poblanos and Anaheim
  • 1⁄2lb monterey jack cheese or 1⁄2lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
  • plain/alll purposeflour
  • 4 eggs, separated
  • vegetable oil, 1 inch deep for frying
  • sour cream
  • cilantro/coriander (to garnish)

Salsa:

  • 4 or 5 large Roma (or similar) tomatoes
  • 1 small onion diced
  • 2 teaspoons fresh diced garlic
  • 1 teaspoon fresh squeezed lime juice
  • salt to taste

Instructions

  1. Start by making the salsa. Dice the Roma tomatoes and the onion. Add the tomatoes and onion to a small sauce pan and simmer on low. Set aside.
  2. Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
  3. Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. Remove charred peels from chiles.
  4. Remove the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
  5. Fill each chile with several strips of cheese, roll in flour, and set aside.
  6. Beat egg whites until stiff; slightly beat yolks and fold into whites.
  7. Heat oil in a large skillet to 360F-400°F.
  8. Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
  9. Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
  10. By the time you are done cooking all of your Chiles Rellenos, the sauce should be near done. Add two teaspoons of fresh garlic right before it's done. You can add this mixture to the blender and create a smooth sauce or you can choose to serve it chunky as it is.
  11. You can serve the chiles now by placing 1/6 of the salsa on the plate and laying the chile on top and garnish with sour cream and cilantro
  12. Garnish with a dab of sour cream and a few cilantro/coriander leaves.