Chiles Rellenos (Stuffed Poblano Peppers)
Sometimes the little things are the ones that end up being the most important ones, like today, my hubby surprised me with a bunch of these lovely peonies, so I thought to surprise him as well and I made stuffed poblano peppers for lunch and he WAS really surprised.
Poblano peppers are in season at the moment and although are a bit difficult to find here in England when I find some I always buy some even if they are a bit expensive (£7 for 3 poblanos in Borough Market), but these are ingredients that I call “little treats”, I do’t buy them regularly, so once in a while is ok.
This is a mouthwatering recipe and if you are planning to make it have in mind that is a quite laborious recipe, but it is worth every minute that you spend on it because the end result is glorious.
Serves 2 persons
Makes 2 large Poblano chillies
Ingredients
- 2 fresh Poblano chillies
- 25 gr sobrasada (spreadable chorizo)
- 1 cup grated mozarella cheese or any melted cheese
- 1 egg
- 2 tbsp all purpose flour
- 1 can chopped tomatoes
- 1 chopped onion
- 1/2 tsp dried oregano
- salt to taste
- 1 cup rapeseed oil
- 3 tbsp feta or anari cheese
- 1 tbsp pumpkin seeds
- 1 tbsp fresh chopped coriander
Instructions
- Roast the poblano peppers on the hob burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic and let sit for around 15 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and make an incision from top to bottom and remove the seeds, but leave the stem and set aside.
- Cook the sobrasada (cooking chorizo) on a frying pan. Leave to cool down.
- Grate the cheese and once the chorizo has cooled down, mix it with the cheese. Then with this mixture stuff the poblanos, closing them with a toothpick, so when you are frying them, nothing comes out, then set aside.
- Make the tomato consommé. Start by frying the onions in a sauce pan, once they are bit translucence, add the chopped tomatoes, salt and some dried oregano, leave it to simmer for around 5 min and blend. Continue cooking at low heat for around 10 min and set aside.
- Now whisk the egg white until soft peaks and then add the egg yolk and whisk until everything is mix.
- Heat one cup of rapeseed oil on a frying pan and then prepare the peppers with the egg mixture.
- On a plate, place some allpurpose flour and pass the poblano peppers through, so the egg mixture sticks to the pepper, then cover the pepper with the egg mixture.
- Fry the peppers individually for around 3 min making sure to turn them around. Then place them on a kitchen towel to drain the oil excess.
- Serve them on a large bowl with some tomato consommé, scatter some feta cheese, pumpkin seeds and coriander.
You can also serve the Poblano peppers with some Mexican rice
Tips
- It is a bit difficult to find poblano peppers in London, but a good alternative are green peppers, the taste won’t be exactly the same, but they will still taste delicious and will look amazing.
- I have found poblano peppers in Borough Market and Whole Food Market.
Listo!
Provecho!
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