I’ve never made “real” chiles rellenos before (just a casserole), so, with us back in Tex-Mex country, I figured it was time to give it a try. After scouring the internets for a good, but reasonably easy, recipe, I settled on this one. However, I only had one egg left, and the batter called for four — oops! So, I modified it a bit. Turns out, it was no big deal.
These sound kind of difficult, with the roasting, peeling, stuffing, and frying, but (besides being extremely messy) they really don’t take much skill to make. Plus, they turned out delicious!
I topped the rellenos with sour cream and a blender salsa that took literally 5 minutes to throw together, tops, but tasted great. Paired with quick sides of canned black beans and brown rice cooked with a can of tomatoes and green chiles, the meal was definitely a hit. Even the hubby, with his still-rebounding post-surgery appetite, went back for seconds. Success!
As a bonus, I repurposed the leftovers as black bean, cheese, and veggie quesadillas for Nora, served with a side of the rice. She chowed down.
I love making leftovers into a new meal — makes me feel twice as productive!
Based on this recipe from Macheesmo
6 poblano peppers
10 oz Monterey Jack cheese, shredded
1/2 bunch of spinach, stemmed and loosely chopped
1 1/4 cups flour*
1 tsp Kosher salt
1 cup beer**
1 cup oil for frying
Roast the peppers on a cookie sheet in a 450 oven, turning to brown evenly, until well-blistered, 20-25 minutes. Remove the peppers to a paper bag and allow to steam for 10 minutes. Peel when cool enough to handle, and the cut a slit down the side of each to remove the seeds.
Mix the cheese and spinach together in a bowl and stuff each of the peppers with the mixture. They should be full, but you should still be able to pull the sides of the pepper together to close it when you dip it into the batter.
Beat the egg with the flour, beer, and salt, adding the beer and flour gradually until you get the right consistency. You want it thick enough to stick to the peppers, but not gloppy.
Heat the oil over medium high heat in a cast iron skillet or other heavy pan. The oil should be at least 1/3-inch deep. Test the oil’s heat by dripping a little of the batter into it. If it bubbles up and fries, then it’s ready.
Working in batches, dip the stuffed peppers one by one into the batter, holding them closed, and place seam side down in the oil. Cook for about 4 minutes a side, or until golden brown, and remove to paper towels to drain. Serve topped with the salsa (recipe below) and sour cream and enjoy!
* You’ll have to eyeball the amounts of flour and beer until the batter gets to the right consistency.
** Drink the rest while you cook. Duh.
5-Minute Blender Salsa
1 14-oz can crushed fire-roasted tomatoes
1 jalapeno, stem end cut off
2 cloves garlic, peeled
2 scallions, root end cut off
a nice handful of cilantro
Add all ingredients to blender. Blend well. Voila!