Chile Relleno

Description:

Chile relleno, meaning “stuffed chili” in English, is a popular dish in New Mexico. As with many Southwest foods, this dish originated across the border in Mexico and was adapted to the ingredients and flavor preferences of the US. Most notably, this dish is usually filled with Cheddar or Monterrey Jack cheese, which is a distinctly American adaptation that would not be found in Mexico. These fried peppers can be served alone or along with New Mexico chiles sauces, as pictured above.

Ingredients:

• 6 large anaheim chiles, roasted

• Monterrey Jack or Cheddar cheese, cut into 2-inch (5 cm) batons

• 1 cup vegetable oil (240 ml)

• 1/2 cup flour (60 g)

• 1/2 tsp garlic powder (3 g)

• 1/2 tsp salt (3 g)

• 1/2 tsp black pepper (3 g)

Batter

• 2 large eggs, separated

• 2 tbsp flour (30 g)

Optional Sauces

• Red New Mexico chili sauce (see recipe)

• Green New Mexico chili sauce (see recipe)

Preparation:

• Broil the peppers for 5-6 minutes until the skin starts to char. Place in a bowl and cover for 15 minutes. Peel off the skin, and make a slit in the top of the pepper to remove the seeds. Make sure to keep the stem on.

Notes:

• Traditionally, this dish would be made with Hatch chilis, but Anaheim pepper are a great substitute. Poblanos could also work.