Prep Time: 20 minutes
Cook Time: 20 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredient for the chiles
- 4 poblano peppers
- 1/2 cup Cabot shredded Mozzarella cheese
- 1/2 cup Cabot shredded Monterey Jack cheese
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- kosher salt, to taste
- freshly ground black pepper, to taste
- vegetable oil such as avocado, grapeseed or canola, for frying
Ingredients for the sauce
- 1 pound Roma tomatoes, quartered
- 2 red bell peppers, seeded and quartered
- 1 jalapeno, seeded if desired, quartered
- 4 garlic cloves, peeled
- 1 small yellow onion, peeled and quartered
- 1 tablespoon vegetable oil such as avocado, grapeseed or canola
- 1/2 teaspoon ground cumin
- 1/4 cup loosely packed fresh cilantro, stems and leaves
- 1 lime, juiced
- kosher salt, to taste
Ingredients for serving
- cooked rice
- chopped fresh cilantro
- Preheat the broiler on high and line a sheet tray with aluminum foil (you can also use the flame on your stovetop or a grill). Place the poblano peppers directly on the oven rack under the broiler and char on all sides, for about 4 minutes. Transfer the peppers to a bowl and cover with plastic wrap to steam- you could also use a zip-top bag for this.
- While the peppers are steaming, make the sauce. Put the tomatoes, red bell peppers, jalapeno, garlic and onion on the foil-lined sheet tray and evenly drizzle the oil over them. Season generously with salt and pepper and toss to ensure all of the vegetables are coated. Broil for approximately 5 minutes, until the vegetables are spotted brown and cooked through.
- Transfer the charred vegetables to the carafe of a blender or food processor along with the cumin, cilantro and lime juice and blend on high until smooth. Taste and adjust the seasoning as needed with salt and lime juice.
- To finish the chile rellenos: Pour approximately 1 ½ inches of oil into a deep-sided pan and heat over medium heat to 350°F. Place a cooling rack on top of a paper towel-lined tray.
- Once the poblano peppers have cooled enough to handle, carefully peel the skin off before cutting a 3-inch slit in the pepper and removing the seeds, taking care to leave the stem intact. Fill the pepper with 3 to 4 tablespoons of cheese and carefully overlap the cut pieces over each other to create a seam.
- Put the flour on a plate and season with salt and pepper. Whip the egg whites to stiff peaks then gently fold in the yolks, along with salt and pepper.
- Dredge the poblano in the flour then dunk it in the egg mixture, making sure the eggs coat it all the way around. Fry for 2 to 3 minutes per side, until golden brown. Allow to drain on the cooling rack.
- To serve: put a scoop of rice in the center of a plate and top with the salsa followed by the chile rellenos and fresh cilantro, if desired.