Chiles Rellenos

(courtesy of Carlos Martinez, owner/chef, Carlillos Cocina in Sparks. Serves 4)

This recipe for chiles rellenos does not require frying. Instead, the egg is cooked omelet-style to wrap around the stuffed chile.

4 medium poblano or Anaheim chiles 

½ pound Monterey jack cheese

3 eggs

To roast peppers, leave stalk on — this makes it easier to turn chile when roasting. Roast chiles in preheated heavy skillet or under broiler, turning chiles from time to time, allowing skin to blister and char lightly, taking care to not let them burn. When chiles are charred all over, place them immediately in a plastic bag and close the opening, or in large bowl covered with a kitchen towel. Leave chiles to sweat 10 to 15 minutes.

While chiles sweat, cut jack cheese into 4 (2-ounce) rectangular-shaped portions and set aside. 

Remove one chile at a time, then peel off skin. Leaving stem and stem’s base intact, slit chile down one side; remove seeds and veins with fingers or a small knife — if using a knife, take care not to damage chile flesh. Slit sides of chiles and slip one portion of cheese inside each. Set aside. (Use immediately or store in refrigerator overnight.)

Preheat oven to 350 degrees F, and place prepared chiles rellenos on a sheet pan and place in oven to warm. 

In small bowl, separate eggs, save one yolk. Whisk whites until fluffy; add yolk and whisk until blended. Coat small, non-stick frying pan with canola or vegetable oil. Pour ¼ cup of egg mixture into pan; let mixture set, then flip over to set other side.

Remove 1 stuffed chile from oven; place on egg omelet, then wrap omelet around chile. Return finished chile relleno to oven and repeat procedure with other three chiles. 

Prepare ranchero sauce (recipe below), then finish chiles rellenos with ranchero sauce and serve with beans and rice. 

For ranchero sauce

3 medium-sized roma tomatoes

2 teaspoons garlic powder

⅛ teaspoon ground cumin

¼ teaspoon salt

3 tablespoons Knorr chicken-flavored bouillon

3½ cups water

½ cup flour

Quarter tomatoes and place in a blender. Add garlic powder, cumin, and salt. Blend until smooth. In a medium-sized pot, mix water with chicken-flavored bouillon. Add blended tomato mixture, stirring. Heat on medium-high until lightly boiling. Add flour, stirring until blended into liquid. Keep warm until ready to use.




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