Chiles Rellenos * Border Grill * Sue Milliken/Susan Feniger Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup, 2 Tbsp grated manchego cheese
1 cup, 2 Tbsp grated panela cheese
3/4 cup grated anejo cheese
6 large poblano chiles, roasted, peeled and seeded with one lengthwise slit
1 1 /2 cup vegetable oil
Flour for coating
4 eggs
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup roasted tomato salsa
1 cup fresh tomatillo salsa
6 Tbsp crema, creme fraiche or sour creme
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Directions: |
Directions:Combine the grated manchego, panela and anejo cheeses in a bowl and reserve.
Working on a towel lined counter, spread open one chile at a time. Mold 1/2 cu of the cheese misture in your hands to form a compact torpedo shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Reserve on a platter and stuff all the chiles. (You can do this step ahead and they will keep for 2 days, covered well in the fridge.
Heat the oil in a 9” cast iron skillet over medium high heat until hot. Preheat the oven to 350º.
Spread the flour on a platter. Beat the eggs with salt and pepper in a bowl wide enough for dipping.
Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip in the eggs.
Test the oil by dropping in a bit of egg If It sizzles immediately and rises to the surface, the oil is ready. Drop the chiles in the oil with an extra bit of egg batter and fry, 3 at a time until golden all over, about 1 1/2 minutes per side. Drain on paper towels and repeat with remaining chiles.
Transfer the chiles to a baking dish or tray and bake until the cheese thoroughly melts and heats through, 8-10 minutes. To serve, coat half of each serving plated with roasted tomato salsa and half with fresh tomatillow salsa. Top with 1 or 2 chiles and a dollop of crema. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:6 appetizers or 3 main courses |
Personal
Notes: |
Personal
Notes: Took a class at Bristol Farms in Pasadena, taught by Sue Milliken & Susan Feniger from the Border Grill. This recipe and the flour tortillas are theirs!
*If you bag the roasted chiles for 5 mins in a plastic baggie the peel would be easier to remove.
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