Chiles rellenos?
I have a bumper crop of poblano peppers for the first time! In Maine! (And some ripe 10 pound watermelons too, but that's another story.) What's the best recipe for chiles rellenos? Other poblano thoughts also welcome.
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Using a stuffing of http://www.food52.com/recipes/13902_baked_ricotta_and_goat_cheese_with_candied_tomatoes
as the base mix for stuffing in the peppers and fried, or baked.
Then use the candied tomatoes, sliced up, as a garnish, topping. for the dish.
And serve with crusty bread.
Each pepper was stuffed with a thick slice of jack cheese. They were then laid in a dish and covered in a custard made of plain yogurt, eggs, taco seasoning and a few teaspoons of flour all blended together. I don't know the exact measurements because I never wanted any version but hers! Then the whole thing was covered with shredded cheese and baked until the custard was set and browned around the edges.
I have to admit that I've attempted a vegan version of this with homemade coconut yogurt. It was good, but nothing will ever touch Mom's!
1/4 cup butter or oil, 1 sliced onion, 6 chiles poblanos roasted, peeled, and cut into strips, 1/2 teaspoon salt, 1/3 cup creme fraiche (you could substitute heavy cream or sour cream).
Melt butter in a large skillet, add the onion and saute until transparent. Add the chiles and cook over low heat for about 10 minutes, stirring occasionally. Add the salt and the cream. When the cream begins to bubble remove from heat and stir.
It's a bit of a production to make, but truly a labor of love. (And if you don't believe me, read the novel Like Water for Chocolate.)
I also LOVE roasted poblano salsa. Add to a food processor: 2 roasted seeded poblanos, salt, evoo, lime juice, 1/2 bunch cilantro, a few fresh seeded plum or 1/2 can diced drained tomatoes (organic tastes best) and blend/pulse until just a bit chunky. Delish!
(I like saying festoons).
I don't really use a recipe to make it, but Google turned up a basic one that's pretty much the same: http://worldsfare.wordpress.com/2008/03/11/rajas-con-crema/
http://www.food52.com/recipes/6532_the_mature_gypsy_stuffed
http://www.ranchogordo.com/html/rg_cook_chilerelleno.htm
http://ranchogordo.typepad.com/rancho_gordo_experiments_/2011/02/experiments-with-chiles-rellenos.html
I have been using variations on recipes from his book. I put a layer of refried beans in the roasted chiles, then fill them up with a pilaf/chorizo mixture, and top with cheese. Since I make the beans from scratch the day before, and I cook the pilaf the day before (or use leftover rice), it makes for a relatively quick and easy after work dinner.