CHORIZO CHILES RELLENOS

WHAT WE THINK

Chiles rellenos might seem like they are super complicated, but they’re not so just calm down already. Often they are just stuffed with cheese, but we dig this version that has some chorizo inside too for an extra kick of flavor. Okay, now we’ll shut up. Let’s eat!

WHAT YOU NEED (SERVES 4, DO MATH IF YOU NEED MORE OR LESS)

4 poblano peppers

3 egg whites

Ground Mexican chorizo, cooked and crumbled

Melting cheese, either shredded, sliced thin, or in small chunks. Good Mexican options: Oaxaca or Asadero.  Classic American: Provolone or white cheddar

4 roma tomatoes

1/4 of red onion

1 jalapeno or serrano pepper

1/2 cup chicken or veggie stock

salt

olive oil

WHAT TO DO

MISE. EN. PLACE.

Shred/slice your cheese and cook your chorizo in a pan over medium heat (we already explained that above but it bears repeating).

Take your 3 eggs and separate the whites from the yolks. Let the whites hang in a mixing bowl and get out a hand mixer or whisk (you’ll need it later).

Turn on your oven’s broiler.

BOOM. ROASTED.

Put your poblanos, tomatoes, jalapeño/serrano and red onion in a roasting pan and throw them into the hot oven.

Keep a close eye on them. Once you see them start to bubble up and brown a bit, turn them over in the pan so they roast evenly and put them back in.

Once they look lovely and charred all over, pull the veggies out of the oven.

Immediately put the poblanos in a bowl and cover with plastic wrap. Let them steam in the bowl for 5-10 minutes so the skins are easier to peel.

GET LOST IN THE SAUCE.

While the poblanos chill, put the roasted tomatoes, red onion and jalapeno/serrano into a blender, mix it all up, and salt to taste. 

Heat a small pot with 1-2 tablespoons of EVOO. Pour the mixture from the blender into the pot and add 1/2 cup of chicken or veggie stock. Bring it to a boil and drop the temp to low so it reduces. 

STUFF IT.

Back to the poblanos. They should be cool by now so take them out of the bowl and peel the skin off. If you don’t get it all..it’s okay! Remove the seeds too. If you don’t get them all…it’s okay! Keep the stems on! 

Stuffing time! Cut a length wise sliver down each of the poblanos so you can open them up like a little edible pouch. Stuff them pepper pouches with cheese and chorizo. How much? However much you like! And PS: you can do all cheese on this if chorizo ain’t your thing or you’re the vegetarian type.

FRY TIL YOU DIE.

Heat a pan on medium with enough olive oil to completely coat the bottom for a shallow fry.  

Remember those eggs? Take a hand mixer and whip ‘em up with a pinch of salt. It should be very frothy and airy with little peaks.

Once you have the eggs ready...make sure your oil is hot. Carefully dip a poblano in the egg and coat until it’s completely covered. Lay your poblano into the pan.

Do not crowd your pan.

…so depending on how many you want, you may have to work in batches. After a minute or two (the egg should turn to a golden brown) flip the poblanos to the other side. Once the poblanos are golden brown on both sides, take them out of the pan and place them on a paper towel so they absorb any excess oil. 

SERVE IT.

This part’s easy.

Sauce first.

Poblano second.

Eat.

(You can top it with a little queso fresco if you fancy like us)

WHAT TO DRINK WITH IT

Margaritas! Palomas! Just about anything with tequila and a salted rim.