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Chiles Rellenos with Ricotta, Feta & Spinach

Cummulative Rating

Servings
Serves 4
Difficulty
Involved

Ingredients

For tomato sauce:
1-15oz can tomato sauce
1/2 onion
1/2 shallot
1 garlic clove
1 teaspoon fresh basil
1 teaspoon fresh oregano
Salt and pepper

4 poblano chiles
1/2 cup dry white wine
1/2 shallot, chopped
1 large garlic clove, minced
2 cups packed, fresh spinach, chopped
1-1/2 cups ricotta cheese
1/2 cup feta
Peanut oil
3 eggs, separated
Gf flour

Directions

For tomato sauce:
Add all ingredients except herbs to a food processor and process until pureed. Transfer mixture to a saucepan over medium heat, cooking until thickened. Stir in herbs and season to taste with salt and pepper. Remove from heat.
Place chiles on a foil wrapped baking sheet under a broiler. Char each side of chiles until blackened all over. Remove from oven and place in a paper bag, close bag and let rest for 15 minutes. Carefully remove chiles and peel off charred skin. Make a slit in one side, lengthwise and carefully remove seeds and stem. Don’t worry if chiles break apart, they will form together again in the flouring stage.
Add the wine, shallots and garlic to a large saucepan over medium-high heat and boil until reduced to about 1 Tablespoon. Add spinach and stir until wilted. Remove pan from heat and add ricotta and feta, stirring to blend. Open chiles and fill with ricotta mixture until plump. Press outsides of chiles to close.
Add enough peanut oil to a heavy skillet to measure 1/2-1" over high heat to 350 degrees F.
In a large bowl, beat egg whites until frothy. Beat in egg yolks and flour until all is blended. Pour into a plate. Pour gf flour into a separate plate. Carefully dredge stuffed chiles in flour then in the egg mixture. When oil is hot, add to oil and fry for about 2 minutes per side or until nicely browned. Remove to paper towel to drain. Rewarm tomato sauce. To serve, puddle sauce on a plate and place a chile relleno on top. Serve immediately.

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Posted By Member:
Posted Date: 1/9/2013

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