Chile Rellanos and Homemade Salsa

Today I put to use some beautiful deep green poblano peppers that I picked up at the commissary.  I made it to go along with homemade salsa, which my husband now can’t live without.  I’ve made a batch every week, recently – it’s one of our favorite snacks around here.  I thought I’d share the recipe along with the chile rellanos since they turned out so well!

Tiffany’s Salsa:

4-6 vine-ripened tomatoes

1 yellow onion

2 jalapenos

2 serrano peppers

1 bunch of cilantro

1-2 t. minced garlic

1/2 a  lemon, juiced

a few big dashes of hot sauce – Cholula is what we like

1 can of stewed tomatoes, Mexican recipe, drained

sea salt and cracked pepper

Start out with the can of tomatoes – place in blender or food processor (we have a Champ blender, so everything goes in it).  Cut the ends off the cilantro and place it in the blender.  Quarter the onion and 3 of the tomatoes and chunk in.  Dice the peppers, being careful not to touch your eyes!  Throw in the peppers, garlic and hot sauce.  Finish off with a few cranks of cracked pepper, sea salt and lemon juice.  This is all very “to taste”.  Pulse blender in short bursts until thoroughly mixed and chopped up, but not too chopped.  Taste and see how the flavors and spices are – I always end up adding a little more of this or that.  Dice the last couple of tomatoes and mix into the salsa with a spatula.  Serve chilled with big tortilla chips.  Pure happiness :)

Chile Rellanos:

4 Poblano peppers

4 oz goat’s milk cheddar cheese, sliced into strips

2 eggs, separated

1 t. baking powder

1/2 cup flour

1 cup vegetable oil

Turn the oven on to broil.  Wash the Poblanos and place on a cookie sheet wrapped in foil.  Place under the broiler – close to the top heating element for 10 minutes.  You’ll want to keep a close eye on the peppers and turn them every couple of minutes.  The goal is to get a nice blackening on the skins.  Remove them from the oven and dump into a glass dish.  Immediately cover with the foil used on the baking sheet – making sure it’s a tight seal.  Let sit for 15 minutes.  While the peppers are steaming, separate the eggs into two dishes.  Mix the baking powder into the yolks. Whisk the egg whites until stiff and fold into the yolks.  Pour the flour into a flat dish and slice the cheese.  When the peppers are done, pull off the blackened skin and make a slit in the side – from top to bottom – to remove the seeds.  Run under water to remove them all.  Pat dry with paper towels and stuff each pepper with strips of cheese.  Heat oil in a skillet over medium heat.  Roll peppers in flour and then dip in egg mixture.  Place into hot oil and cook until browned – about 5 minutes on each side.  Remove from oil and set on paper towel-lined plate.  Enjoy the melty goodness of cheesy chile rellanos :)

I served this with sliced avocado, pan-cooked lemon chicken and roasted tomatoes.  And of course lots of salsa!


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