meatless monday: chiles rellenos
The weekend of Halloween, Mr. KC and I played hosts for the first time since moving back. What originally started out as a dinner with 4 or 5 people, quickly turned into a dinner for 8. While I love playing hostess with the mostest, I’m also paranoid about not having enough food. I decided that since it was the weekend of Halloween, a Day of the Dead theme was appropriate and easy. Mexican for a group is never a problem. While most dishes worked out to the right amount, I made more spanish rice than I think 16 people could have eaten, let alone 8. So we had our fair share of leftovers.
The next day and a few serrano chiles later, I thought this would be the right complement to the leftover rice. And it was. I forget how much I love these, and I’m not sure how I do. After all, how can you NOT love a pepper stuffed with cheese and then fried until gooey and soft. I topped each with a homemade salsa and rice with a side of sour cream for a great next day Mexican leftovers meal.
adapted from the Food Network
- 4 poblano chiles
- 1 lb queso fresco (or any mild, melting cheese)
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 cup oil
- Using a small paring knife, cut out the top of each pepper and carefully scrape out seeds from each pepper.
- Over a medium heat, char the chiles on both sides.
- Once blackened on all sides, put in a plastic bag for 10 minute to sweat.
- Remove from the bag and remove skins (they should come off easily by lightly scraping the skins with a serrated knife.
- Stuff the peppers with the queso fresco and use toothpicks to hold them together as necessary.
- Separate the egg yolks from the whites.
- Add the egg whites to a large bowl. Reserve the egg yolks.
- Beat the egg whites with an electric beater until soft peaks form.
- Add in the flour and the egg yolks and mix until completely incorporated.
- Add the oil to a 10-inch frying pan over medium heat.
- Dip the stuffed peppers into the batter and fry until golden brown on both sides (about 4-5 minutes on each side).
- Remove from the pan using a slotted spatula and place on a paper towel lined plate to absorb excess oil.
- Serve immediately.