Sunday, September 13, 2009
Poblano Time
Chile Rellenos are one of my all time favorite Mexican dishes. I love the melted queso blanco or mozzarella cheeses melting out of the mildly spicy poblano pepper, sometimes filled with ground beef or chicken. It takes a little patience and time to prepare the stuffed peppers at home, but it's fun and worth every minute of it. After roasting the poblanos and peeling them, they are really tender and can rip apart easily so you have to be delicate when you cut them open to remove the seeds and stuff them. Cut about halfway down and remove the innards, then stuff with the cheese and in my dish this afternoon, I used ground lamb meat that I seasoned and pre-cooked. After the peppers are stuffed and pinned together with toothpicks or wooden skewers, I dipped them in a batter of whipped egg whites and then roll them in a thin layer of all-purpose flour. I seasoned them with a little salt and pepper, cumin and cilantro. Finally just drop them in hot oil and turn once to cook evenly. These rellenos today gave a little trouble and didn't coat evenly because they were really delicate at the dipping point. But even without a full batter coat, they were still really delicious.
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