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Chiles Rellenos w/Goat Cheese
Cummulative Rating
N/A
Servings
Serves 4 as an entree or 8 for lunch
Difficulty
medium |
Ingredients
8 poblano peppers
1/2 pound mild goat cheese, at room temperature
1/2 pound Monterey Jack cheese, grated
1 Tablespoon fresh parsley, minced
1 Tablespoon cilantro, minced
1 Tablespoon almonds, chopped & toasted
1 teaspoon garlic, minced
2 teaspoons fresh lime juice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Vegetable oil for frying
1/2 cup gf flour
3 large eggs, separated
1/4 teaspoon salt
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Directions
Place peppers on a baking sheet and set oven on broil. Broil peppers until skins char. Turn peppers until skins are blackened all over.
Remove peppers to a bowl and cover with plastic wrap for 15 minutes. Remove charred skins and make a slit in each pepper leaving stems in tact. Carefully remove and discard seeds.
In a bowl, mix together goat cheese, jack cheese, parsley, cilantro, almonds, garlic, lime juice, salt and pepper.
Divide mixture into 8 equal portions and stuff into peppers.
Heat about 3/4" of oil in a large heavy skillet over high heat until temperature reaches about 375 degrees F.
Place flour on a plate and set aside.
Using an electric mixer beat egg whites and salt until they hold stiff peaks. Add 1 tablespoon flour and yolks, one at a time, beating in between each egg yolk.
Dip each stuffed peppers into flour and then into egg batter and then into hot oil. When they are golden turn them over and fry on other side. Remove to a paper towel with a slotted spoon. Cook them in batches so you don’t overcrowd pan. Keep them warm as they are cooked by placing them in a 200 degree F. oven.
Top with pico de gallo salsa* and serve immediately. |
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Tips
*For pico de gallo:
1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, and drained
2 tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste
Mix all ingredients together.
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