Cha Cha Cha Chile Relleno

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Good morning! Happy Sunday Funday! Wish it was warmer out and this winter would be over already. I am so ready for more sun in my life. This month pretty much flew by and the good news is March is just around the corner. It might still be up and down with the weather but that official date of the 21st making it be Spring is music to my soul. I love the birds singing and the trees budding and flowers popping up. Life! The winter blues can kiss my ass! LOL!!!

So I worked a couple days last week at my mom job gig at the school and I could not have gotten luckier Friday. There was an assembly and we had extra time before lunch had to be served. So my coworker Marisa offered up to make us my most favorite Mexican dish ever!!!! Chile Relleno! OMG Like I can’t contain my excitement on finally learning this dish. And from a person who rocked it out like a master chef!!

Anytime I go to a Mexican restaurant, this is my dish that I order. Some places make it with meat. Some make it with cheese. I have had it both ways and both are delicious. I prefer the cheese way. This was a fantastic cooking and learning experience. We are so spoiled in that kitchen. I wish I had walk in freezers, hot boxes, steamers, 4 huge ovens, and endless work space. What I could do with that! Ahh…..someday….you never know where dreams can take you.

So back to reality, we have been in limbo still with house stuff. People are crazy. Let’s just say that. I would rather give birth than to sell or buy a house. Really! And I have to do both so make that birth to twins. It is totally stressful and I am not good with waiting for answers. From day to day things change and it’s insane to keep up with. Thankfully I have some angels as friends who try to ease my fears and anxiety with their support and wisdom. And family who listen to it all. I love you all so much! When it is all said and done, I owe you a big dinner in my new house to show my appreciation. Maybe I will make these and we can have margaritas and a mariachi band to celebrate surviving it all.

 

Here is the recipe for the peppers. They are pretty tasty with Mexican rice.

Cha Cha Cha Chile Relleno

Ingredients

  • 12 Poblano peppers
  • 4 C mozzarella or Chihuahua cheese
  • 12 eggs, separated
  • 2 C all purpose flour for dredging
  • Vegetable oil for frying
  • 12 toothpicks
  • 8 oz sour cream
  • 15 oz tomato sauce
  • 1/2 onion, sliced in slivers
  • 1 tsp chicken base

Instructions

  1. In a large heavy pan, toast the peppers whole over med-high heat to char the outside. Save the produce bag they came in because once they are charred you will put them back into the bag to steam a little. Or close them in foil to get them to steam a little.
  2. After about 4 minutes in the bag, you can take them out and carefully peel off the black parts. You need to have a soft touch with these! It is delicate work.
  3. Slice only one side of the pepper and with a finger reach inside and clear away the seeds.
  4. Fill with enough cheese to be able to close them without any coming out of the sides. About 1/4 to 1/3 cup depending on the size of the pepper.
  5. Take the toothpick and weave it into both layers so that it is closed and laying flat.
  6. Dredge them in flour on both sides. Shake off the excess.
  7. With a mixer, beat your egg whites until they have stiff peaks. Then fold in the yolks. It will look like vanilla pudding. It should be very frothy.
  8. In the pan you fried the peppers in, heat about a half inch of oil.
  9. Once the oil is hot, take the peppers and coat them in the egg and fry.
  10. Once they start to lightly brown, turn them over and cook the other side.
  11. Remove to a platter and keep warm.
  12. In a blender, add the sour cream, tomato sauce, and chicken base. Blend!
  13. Saute the onion slivers a few minutes until they start to become translucent and lightly browned on the edges.
  14. Add your blended ingredients to the onions in the pan and stir well.
  15. When heated through, spoon over peppers and serve with rice.
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The dredged peppers.

 

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The sauce.

 

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Perfection.

 

 

 

 

The Mexican rice we made was really easy. 

1 1/2 Cup long grain rice

3 Cups water

1/2 Cup tomato sauce

2T butter

2 tsp. chicken base (Or replace the water with 3 C chicken stock)

Melt butter in a frying pan. Add rice and cook about 2 mins.

Add water, tomato sauce, and base or stock and tomato sauce.

Stir gently and simmer over low heat until all the water is absorbed. Do not stir while it is cooking. After the water is absorbed, cover with a lid and turn off heat.

Let the rice sit about 5 mins. with the lid on before serving. You can always doctor it up a little with cooked carrots and potatoes, corn, cilantro, cumin, salsa……whatever you like.

 

My favorite Mexican dish served up just like that! What a surprise, and a good day to come to work!

 

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