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Ingredientes
- 1 1/2 c. shredded Cheddar
- 1 1/2 c. shredded Monteray jack
- 1 c. queso fresco plus additional for garnish - (a fresh white cheese sold in the store, if not available can substitute farmer cheese or possibly feta cheese)
- 6 x Large eggs
- 1/4 c. flour plus
- 2 c. flour for dredging
- 8 x poblano chiles - (abt 5" long) roasted, peeled Canola oil for frying
- 1 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic
- 3/4 c. minced onion
- 3 c. minced tomatoes
- 2 tsp tomato paste
- 1 1/2 tsp chipotle puree
- 1 tsp salt
- 1 tsp chopped fresh oregano
Direcciones
- Combine the 3 cheeses in bowl and chill.
- Separate the Large eggs into separate mixing bowls. Beat the whites on high speed till soft peaks form; add in the 1/4 c. flour and mix for 10 seconds. Add in the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and chill till ready to batter the rellenos.
- Make a cut down the length of the chiles, gently open chiles and hold under cool running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 c. of the cheese mix into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat till all chiles are filled.
- Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mix and coat completely.
- Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high till oil sizzles when a healthy pinch of flour is dropped in. Add in the stuffed chiles and fry one at a time. When chiles are light golden, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.
- To serve: Place 2 rellenos on each plate and remove the toothpicks and throw away. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.
- For the Ranchero Sauce: Heat the oil over medium heat. Add in the garlic and onion and saute/fry till soft. Add in the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten min. Remove from heat and let cold. Transfer to an airtight container and chill for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 Tbsp. of chicken stock.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 227 | 40% |
| Total Fat 25.65g | 32% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 357mg | 119% |
| Sodium 977mg | 41% |
| Potassium 522mg | 15% |
| Total Carbs 56.19g | 15% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.13g | 3% |
| Protein 27.68g | 44% |
