Chile Rellenos
Author: Julie Boyle
Recipe type: Appetizer
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
- 4 Poblano Chiles
- 1½ cups Shredded Cheddar, Jack or your choice of cheese
- 1 Egg
- 1 Cup Panko, seasoned with salt & pepper
- 2 Tomatoes
- ¼ Onion, diced
- 2 Tbsp Olive oil
- 4 Cloves of garlic, chopped fine
- 1 Chipotle pepper (canned with Adobo Sauce) plus 1 Tbsp of sauce if you like it spicy
- 1 Tsp Honey
- 2 Tbsp Sherry (Cream Sherry such as Harvey's Bristol is fine)
- 2 Tbsp Half and Half
- Roast chiles on a sprayed cookie sheet in hte oven at 400 degrees until charred on all sides (30-40 minutes).
- Place chiles in a bowl and cover with plastic wrap for at least 1 hour.
- Peel skin and carefully cut chile, so that you have a pocket for stuffing. Scoop the seeds out.
- Place 3 Tbsp of cheese in the center of each chile. Press chile together and chill for 30 minutes.
- Bread the chile: Place in egg, then panko and place chile on a sprayed cookie sheet.
- Bake in the oven at 375 until the cheese is melted and the panko starts to brown, 15-20 minutes.
- Meanwhile, make the sauce: Heat olive oil in a pan, add onion and garlic, cook for 2 minutes.
- Add tomatoes and season with salt & pepper. Cook for 10 minutes until tomato mixture is soft.
- Clean seeds out of chipotle pepper and chop fine. Add chipotle, adobo sauce if using, sherry and honey to pan and cook for 5 minutes.
- Place sauce mixture in a blender (or use an immersion blender) and process until sauce is smooth. Add sauce back to pan.
- Add half and half, taste and season if necessary and cook for 2 minutes until sauce is warm.
- To serve, place a spoonful of sauce on a plate, the chile on top and garnish with chopped cilantro if desiered.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/27/chile-rellenos/
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