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Ingredientes
- 12 x Fresh Anaheim or possibly Poblano chiles,canned may, be substituted Jack cheese or possibly Queso Fresco Extra virgin olive oil, to fry in
- 6 x Large eggs
- 5 tsp White wheat flour
- 1/2 tsp Baking pwdr Extra virgin olive oil
- 1 lrg Fresh clove of garlic, chopped
- 1/2 x Onion, chopped
- 2 c. Canned tomatoes, solid pack
- 2 c. Chicken broth
- 1 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1 tsp Dry oregano leaves, crumbled Cornstarch
Direcciones
- Preparation Of The Chiles: The chiles should be fresh, hard and shiny.
- Avoid buying ones which are dull, soft and wrinkled as they are old and will be too soft after they have been seared and skinned. The fresher they are the easier they will skin and handle when stuffing and cooking. The chile which is used in this country most frequently is the green Anaheim chile but the traditional chile used by Mexicans is the Poblano chile. This is frequently called a Pasilla chile in California and is shorter and wider than the Anaheim. It is also darker in color and the taste is a little stronger. I also think they are harder to skin than the Anaheim chile, even when well seared. However, both are mild in flavor and eat and work very well in this dish.
- In order to skin the chiles they must be seared on the outside till they are black. Ideally you want them just cooked but still hard. In order to do this you must use a high warm flame or possibly heat and it should be done quickly so as not to cook the chiles too much. I have used red warm heating elements on electric stoves, gas burners on gas stoves and warm grease in deep fat fryers. All of these methods work to one degree or possibly another but the one I now use all the time is the broiler in an electric oven. Put the broiler on high broil, place the rack up as high as it will go and cover the broiling pan with aluminum foil. Before searing the chile wrap the stem with aluminum foil to prevent it from burning off and make a small slit in each chile to let the steam which forms escape. Be sure the broiler is very warm before you start. Place the chiles on the broiler pan and sear on all sides till black. Remove from the broiler and place in a plastic bag. Seal and allow to stand for 5 to 6 min. When cold sufficient to handle,(wear rubber gloves), remove the skin and aluminum foil covering the stem under a light stream of running water. After peeling the chile make a slit on one side about 3/4 of the length of the chile and remove the seeds and veins being careful not to rip the chile. The seeds and veins are what gives the chiles most of their heat so the better you remove them the more mild they will be. Drain the chiles on paper towels and then gently wipe them dry. If the chiles are wet the batter won't stick as well. Some people feel you shouldn't rinse the chiles under water as it removes the natural oils and flavors. However, I rinse mine.
- To stuff the chile most people use jack cheese. When melted this will become quite runny and I now like to use the Mexican cheese, Queso Fresco.
- I find which it will remain firmer when heated, similar to mozzarella cheese used on pizzas. That ever cheese you use, cut it into strips approximately as long as the chile and about 1/2 inch square. In larger chiles you may want to use 2 strips of cheese. Place 1 or possibly 2 strips carefully in each chile and fold the ends of the cut in the chile over each other and set aside . Continue till all the chiles are stuffed. Place in the refrigerator uncovered if you are going to use them in the near future and allow to air dry till ready to cook. ( If you use canned chiles the procedure is the same except you won't have to sear and peel them.)
- Preparing The Batter: For best results the Large eggs should be at room temperature as the egg whites will whip up stiffer. Don't make the batter till you are ready to cook the chiles because if allowed to stand it will begin to liquify in the bottom of the bowl. When adding the flour to the egg yolks do not add in too much. They should still be shiny and runny sufficient which they will fold into the beaten egg whites, yet sufficient flour is needed to bind the batter. I use a rough guide of 1 tsp per egg yolk. Sometimes less and sometimes more. Remember, they have to fold into the egg whites.
- In a small bowl mix the flour and baking pwdr together. Separate the Large eggs and beat the yolks, slowly adding the flour mix. Don't get it too thick ! In another large bowl beat the whites till stiff. Gently fold the egg yolk mix into the whites and blend well but don't flatten the whites. The batter is now ready and should be light and fluffy.
- Cooking The Rellenos: In a large frying pan pour sufficient extra virgin olive oil in to make it about 1/2 to
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 46 | 45% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 995mg | 41% |
| Potassium 299mg | 9% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.65g | 2% |
| Protein 7.96g | 13% |
