Makes this staple of your local Mexican restaurant at home
Chile Rellenos by Michael Symon
- 4 Poblano Peppers (about 1 pound)
- 8 ounces Monterey Jack Cheese (shredded)
- Freshly Ground Black Pepper
- 4 large Eggs (room temperature and separated)
- 1/2 teaspoon salt
- 1/3 cup Flour plus 1/4 cup for dredging
- 1/2 teaspoon Smoked Paprika
- 1 cup Vegetable or Canola Oil
- To Prepare the Chilies:
- Turn 2 gas burners to medium-high heat. Place 1 Chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
- Remove to a large heatproof bowl; repeat with the remaining 2 chilies. Cover the bowl tightly with plastic wrap and let the Chilies steam until cool enough to handle, about 15 minutes. Using a butter knife or your hands, scrape away and discard the Chile skins, being careful not to tear the chilies; set them aside.
- Cut a slit lengthwise into the side of each pepper, and remove the seeds and veins.
- Season the inside and outside of the chilies with Salt and Pepper. Stuff each Chile, being careful not to tear them, with a quarter of the Cheese (about a heaping 2/3 cup) then set the Chilies aside.
- Whisk the Egg Yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
- Place the Egg Whites and measured Salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
- Remove the bowl from the mixer, add the Egg Yolks and 1/3 cup Flour, and fold with a rubber spatula until just combined (do not deflate the Egg Whites); set aside.
- Heat 2 inches of Oil in a heavy bottomed Dutch Oven to 360°F.
- Season the 1/4 cup of Flour with Salt, Pepper and Paprika. Dredge the stuffed Chilies through, shaking off any excess. Dip each Chile in to the batter, letting excess drip off then place in the Oil to fry until golden, about 5 minutes per side.
- Remove the Chiles to a platter and serve with Rice and Beans or your favorite accompaniments.