Jacala Mexican Restaurant Chile Relleno


Print Recipe
Jacala Mexican Restaurant Chile Relleno
This tasty chile relleno recipe comes from Jacala Mexican Restaurant in San Antonio and is local treasure! The secret is in the light and fluffy batter!
Votes: 2
Rating: 3
You:
Rate this recipe!
Course Entrées
Occasion Casual
Servings
servings
Ingredients
Poblano Peppers
Course Entrées
Occasion Casual
Servings
servings
Ingredients
Poblano Peppers
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
Chile Relleno
  1. To roast peppers, you may either roast them in your oven under the broil until they are blackened and blister or heat your gas stove to medium-high heat. You may also fry the peppers in oil that's been heated to about 360 degrees Fahrenheit.
  2. After the peppers are roasted, cool and clean the blistered skin with a towel. Slit peppers lengthwise down the middle and remove all the seeds and veins.
  3. Fill pepper with choice of seasoned meat or picadillo. Jacala makes their picadillo using ground meat, chopped tomatoes, onions, some chopped poblano pepper, and seasoned with garlic powder, comino, salt and pepper.
  4. Season each pepper with salt and pepper, then dredge in flour. Set aside.
  5. Using a stand mixer, whip 3 room temperature egg whites until white and frothy and blend in the egg yolks. Dip peppers in mixture.
  6. Heat oil to at least 360 degrees Fahrenheit. Dip stuffed pepper in to the mix and carefully fry both sides in the oil, until just golden, or about 3 to 5 minutes per side. Remove peppers and set aside.
Fresh Tomato Sauce
  1. Blend fresh tomatoes with garlic powder, salt, and pepper in a blender.
Assembly
  1. Top peppers with fresh tomato sauce and Monterrey Jack cheese.
Recipe Notes

This recipe is provided courtesy of Jacala Mexican Restaurant in San Antonio.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*


638 Views

Goodtaste with Tanji© 2017-2018