Wednesday, March 11, 2009

Chiles Rellenos

I bought several poblano chiles at H Mart last week in order to make chiles rellenos. Rather than the traditional cheese-filled, egg-white-battered, deep-fried variety, I decided to go rogue.

After roasting the chiles over an open flame (read: the two front burners on my gas stove), I plopped them into a bag to steam a while, the rubbed off the skin under running water. I also cut a slit in one side and removed the seeds.

My filling consisted of finely chopped onion, one Mexican chorizo, a couple chunks of leftover cornbread, plus vegetable stock to moisten. I also added a handful of chopped cheddar cheese, some cilantro, and various spices: chile powder, cumin, garlic, smoked paprika. This mixure went into the chiles, which were secured shut with pieces of broken wooden skewer (since I can never find toothpicks in this house). I then rolled the peppers in beaten egg and seasoned breadcrumbs (chile powder, cumin, salt) and put them in the oven for about half an hour, in order for the cheese to melt and the filling to heat through.

The garnishes are roasted tomato salsa (Trader Joe's - a molé sauce would have been better but I didn't have the resources), a drizzle of crema, and some chopped walnuts and cilantro.

On the side: homemade guacamole (2 avocados, 1/4 cup chopped onion, handful cilantro, juice of one lime).

All I can say is - I done good. It was quite delicious. Next time I'd use two chorizos, or maybe some other pork product in the filling, and find a molé sauce....