Wednesday, November 13, 2013

Chiles Relleno, Jalapeno Rice, Smashed Black Beans

6 large pablano or pasilla peppers (can use canned, but fresh is best)
4 eggs, seperated
1/3 cup flour
Salt & pepper
2 cups shredded jack cheese
1 cup corn (frozen is good)
Preheat broiler. Lay peppers on sheet and broil 2 minutes on all sides, turning each two minutes till skin blisters and gets darker. Remove, place in bowl covered with plastic wrap, let rest 10 mins. Then remove as much skin as you can from peppers(I left stems on) mix cheese and corn. Stuff cooled, seeded peppers pressing it in to stick together so filling doesn't tumble out.( the seeds are hot, so make sure to get them all out if you just want it mild). Separate whites from yolks, beat whites till peaks form. Take 3 yolks, mix with 1 T flour and 1/2 tsp salt, then fold into whites. Heat 1 1/2" oil in pot. Take each stuffed pepper and roll in flour, then egg mixture. Fry on both sides till golden. Drain on paper towels. I found them tricky to not lose a little filling while they fry, but just drain well and they will be good. Serve on a puddle of Red Sauce:

Red Sauce

1T olive oil
1/2 onion, chopped
1 tsp cumin
2 cloves garlic, minced
1/2 cup chicken broth
14 oz diced tomatoes with juice
1 T cilantro
1 tsp white wine vinegar
Salt and pepper
Cook onion in oil, when soft add garlic and seasonings. Add broth and tomatoes. Simmer 2 mins. Blen in a blender just till smooth. Then add cilantro and vinegar, pulse till combined.

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