I simply love chili rellenos and have been pining away for them since we moved here. Not only are they different from mediterranean stuffed peppers in terms of filling and cooking method, but the recipe requires poblano chilis which have been unavailable here until recently.
But, two weeks ago I found a stash and they were fresh and not too expensive, which means they are local. There is hope yet. Maybe one day we will have queso fresco.
Traditionally made with meat or cheese filling, I prefer my chilis a little lighter, stuffed with a mixture of vegetables, herbs and cheese. And since I am addicted to Moroccan spices, I used chraime instead of the usually ranchero sauce.
BT's Chili Rellenos With A Mizrahi Twist
Ingredients:
For the Filling:
3 small ears fresh corn
1 red chili
3 scallions
1 medium bunch cilantro
1 teaspoon vegetable oil
1/2 cup (110 grams) shredded mild white cheese (Monterey Jack, Edam)
1/2 teaspoon kosher salt
3 grinds black pepper
For the Chilis:
3 medium poblano chilis
1 egg
3 tablespoons flour
1/2 teaspoon kosher salt
1/2 cup (120 ml) vegetable oil
For the Red Sauce:
See chraime recipe
Directions:
For the Filling:
Roast corn on open flame until the kernels are charred but not burnt
Roast red chili until blackened
Shave kernels from cob
Peel outer burnt layer from chili
Slice chili in rings including seeds and veins
Fine dice cilantro
Slice scallions in rings
Mix together corn kernels, scallions, chili and cilantro
Add oil and salt and pepper and mix
Add cheese
Reserve filling
For Chilis:
Roast chilis on open flame until blackened
Put chilis in bowl and cover with foil and leave for 5 minutes
Remove chilis and peel outer burnt layer
Make a slit in the side of the chili and remove seeds and veins
Stuff chilis with corn mixture
Separate egg white from yolk
Mix yolk and add 1 tablespoon flour and salt
Whip egg white until it holds peaks
Incorporate egg white into egg/flour mix
Add oil to frying pan and turn flame to medium high
Place remaining 2 tablespoons of flour in shallow bowl
Coat chilis in flour and then dip in egg batter
Fry in hot oil until golden brown
For the Red Sauce:
See chraime recipe
Ladle a healthy portion of red sauce on bottom of plate
Place freshly fried chili on sauce
Garnish with lime, cilantro, avocado or queso fresco
Enjoy! !בתיאבון
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