Chili Rellenos

Ingredients:

4 large poblano peppers (I used 6-8 Anaheim chiles depending on how big they are)
4 eggs, yolks and whites separated
1/4 c. all-purpose flour
Kosher salt and freshly ground black pepper
1-1/2 c. shredded jack cheese (I used Oaxaca cheese; mexican mozzarella cheese)
1/2 c. fresh corn (or frozen if unavailable; thawed)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows

Chile Relleno Tomato Sauce:

1 Tble. olive oil
1/2 yellow onion, chopped
1 tea. ground cumin
1/4 tea. cayenne pepper
2 cloves garlic, sliced
1/2 c. chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included) (I used 14 0z. can diced fire roasted tomatoes)
1 Tble. fresh cilantro leaves
1 tea. white wine vinegar
Kosher salt and freshly ground black pepper to taste

Directions:

Preheat Broiler.

Place the peppers on a baking sheet and broil until skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side.  Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes.  Once cool, remove the skin easily with you hands (caution: may want to use latex gloves).

Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks.  In a small bowl, mix 2 egg yolks with 1 Tble. flour and 1/2 tea. salt. (Reserve 2 remaining yolks for another use). Place the remaining flour on a small plate.  Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated.  In a third bowl, mix together the cheese and corn.

Remove the seeds from the peppers by slicing them open along one side. (if using your hands you might want to wear gloves). Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon.  Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together. When using Oaxaca cheese just cut into 3-4 inches long by 3/4-1 inch wide chunks as it is a soft cheese and hard to shred).

Heat 1-1/2 inches of oil (I used coconut oil) in large saucepan over medium-high heat.  Gently roll the peppers in the flour.  (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes or so...I did this).  Coat the peppers in the egg batter by dunking and spooning the batter all around.  Lift the pepper, and gently spoon off any excess batter hanging from the bottom.  Place in the hot oil and fry until golden, about 3 minutes per side.  Place on paper towels to absorb the excess oil.  Serve with Chile Relleno Tomato Sauce.

Chile Relleno Tomato Sauce:

Add the olive oil to a medium sauce pan over medium heat.  Then add the onions and cook until softened, about 5 minutes.  Add the cumin, cayenne and garlic, and cook until fragrant, about 1 minute longer.  Add the chicken stock and the tomatoes with their juice and bring to a boil for 1-2 minutes.  Remove from the heat and cool a few minutes.  Mix in the blender for 10 seconds (the sauce will not be smooth).  Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
Yield: 2 cups

Recipe courtesy Melissa d'Arabian, Food Network
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