Stein Mountain, one of the vendors at our farmer’s market sells fantastic poblano peppers. This coating is simpler than the traditional one with egg yolk and beaten egg white. You can add a bit of Monterey Jack cheese and serve with a dollop of sour cream. You will have leftover picadillo but not to worry, I have suggestions for that! This is definitely one of our favourite late summer meals. The chiles are nice served with Arroz Rojo, a tomato based Mexican rice containing carrots, peas and corn.
Serves 4 – 6 People
For the Chiles Rellenos
4 – 6 large poblano chilies, charred, skins removed
1 batch of my picadillo
2 large eggs, beaten
Unbleached flour for dredging
Stoneground cornmeal for dredging
(opt.) grated Monterey Jack cheese
Canola or other cooking oil
Garnish: cilantro leaves or chopped cilantro, sour cream
Enchilada Sauce – makes 3 cups but the recipe is easily reduced by half
4 cloves garlic, minced
1 tsp. dried oregano, preferably Mexican oregano
3 Tbsp. chili powder
1 ½ cups tinned crushed tomatoes with added puree or
1 ½ cups tinned tomatoes, chopped then crushed by hand
1 ½ cups low-salt chicken broth, or homemade stock
5 Tbsp. tomato paste
Warm the oil in a saucepan; add the garlic, oregano and chili powder; stirring for a minute. Add the crushed tomatoes, stock and tomato paste; bring to a boil, reduce heat to simmer, simmer for 15 minutes or until slightly thickened. Season to taste with salt. Set aside until ready to reheat when ready to serve the chiles rellenos. Thin the sauce with additional stock if required and adjust seasoning.
Make the Chiles Rellenos
Heat ¼” to ½” oil in a large frying pan to 365 F. I always use my electric frying pan, it works great and I don’t have to test the oil to make sure it’s the right temperature.
Make a slit in each chili, then carefully remove the seeds, rinsing under cold water as necessary, drain them on paper towels. Fill each chili with spoonful’s of picadillo, grated cheese, if using, being careful not to overfill them. Place the flour and the cornmeal on plates. Dip a chili in the flour, then into the beaten eggs, roll in cornmeal to coat.
Once the oil is at the right temperature, carefully lower each stuffed chile into the oil; fry until golden brown on one side then gently turn over frying the other side until it’s golden brown. Remove to a paper towel lined baking sheet to drain.
Place a few spoonful;s of the enchilada sauce on each plate then top with a chile relleno.
Helpful tips for using leftover picadillo: Fantastic empadas filling. Taco salad topping with with grated cheese, avocado, thinly sliced jalapenos, a few black olives, sour cream and salsa. It also makes a great little appetizer put into phyllo cups and topped with guacamole, sour cream, piece of cherry tomato and cilantro. The picadillo freezes beautifully too!