Chiles Rellenos Divorciados Recipes

Steps:

• To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
• Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
• Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
• In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
• Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
• Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
• Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• In a small, dry skillet over medium heat, toast sesame seeds until fragrant and golden, 2 to 3 minutes.
• Place poblanos directly on the grates of a gas stove and char over high heat, turning a few times, until blackened all over, 6 to 8 minutes. Transfer to a bowl and cover; let steam 15 minutes.
• Meanwhile, preheat oven to broil with a rack in position closest to heating element. Arrange tomatoes (cut-sides up), onion, garlic, jalapenos, and half of tomatillos in a single layer on a rimmed baking sheet. Broil, turning onion, garlic, jalapenos, and tomatillos once halfway through, until blackened in places and beginning to soften, 10 to 15 minutes. Transfer tomatoes, half of onion and garlic, and 1 jalapeno to a blender; add 1/3 cup broth, 1 tablespoon lime juice, and 3/4 teaspoon salt and puree until smooth. Transfer mixture to a bowl; rinse out blender jar. Place charred and raw tomatillos in blender with cilantro, 3/4 teaspoon salt, and remaining onion, garlic, jalapeno, 1/3 cup broth, and 1 tablespoon lime juice. Puree until smooth. Transfer to another bowl.
• Place poblanos on a work surface; gently rub with a paper towel to remove skins, taking care not to tear flesh. Holding the tip of a knife at stem end of a pepper, make a lengthwise slit about 1 1/2 inches long; carefully remove seeds. Repeat with remaining poblanos. Holding slits open with one hand, stuff peppers with cheese, dividing evenly.
• Heat 1 inch of oil in a large, heavy skillet, preferably cast iron, over medium-high until a deep-fry thermometer reads 375 degrees. (Lower heat to regulate temperature, if necessary.) In a bowl, whisk egg whites to stiff but not dry peaks. In another bowl, whisk egg yolks with flour and 1 teaspoon salt until thickened slightly and pale. Whisk 1/3 of egg whites into yolk mixture until smooth. Gently fold in remaining egg whites, leaving some streaks (do not overmix). Fill the bottom of a pie plate with flour.
• Dredge 3 poblanos in flour, turning to evenly coat. Lift 1 poblano and cradle it in your hand, patting with the other to remove excess flour, then hold stem end with one hand and tip end with other hand, slit-side up. Lower into egg batter to fully submerge, then lift again, allowing any excess batter to fall back into bowl. Carefully lower into skillet. Quickly dip remaining 2 floured poblanos in egg mixture and transfer to skillet. Fry, flipping once halfway through, until puffed and golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a rimmed baking sheet lined with a wire rack. Repeat with remaining 3 poblanos.
• To serve, spread 1/4 cup charred-tomato salsa on one side of each plate, and 1/4 cup tomatillo salsa on other side. Top with a fried poblano, sprinkle with cilantro and sesame seeds, and serve immediately.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Steps:

• Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
• Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
• In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
• Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
• Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
• Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
• Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
• Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
• When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.