Jacala Mexican Restaurant Chile Relleno
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| Servings |
servings
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Ingredients
Poblano Peppers
- 2 Poblano peppers
- 1/2 cup flour
- 1 cup canola oil Or enough to fill about 1 1/2 to 2 inches of heavy bottom Dutch Oven
- 3 egg yolks and whites, room temperature
- Salt & Pepper
- Your Choice Seasoned Meat Jacala uses picadillo, or ground meat cooked with chopped tomatoes, onions, chopped poblano pepper, and seasoned with garlic powder, comino, salt and pepper
- 4 oz. Monterrey Jack cheese
Fresh Tomato Sauce
Ingredients
Poblano Peppers
Fresh Tomato Sauce
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Instructions
Chile Relleno
- 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.
- 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.
- 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.
- Season each pepper with salt and pepper, then dredge in flour. Set aside.
- Using a stand mixer, whip 3 room temperature egg whites until white and frothy and blend in the egg yolks. Dip peppers in mixture.
- 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
- Blend fresh tomatoes with garlic powder, salt, and pepper in a blender.
Assembly
- Top peppers with fresh tomato sauce and Monterrey Jack cheese.
Recipe Notes
This recipe is provided courtesy of Jacala Mexican Restaurant in San Antonio.
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