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Chiles Rellenos

Poblano Peppers Stuffed with Goat Cheese with a Tomatillo Salsa

Recipe by Executive Chef Fredy Hernandez
312-850-9511

Serves: 4 as an entrée, 8 as an appetizer
Prep Time: 90 minutes

Ingredients

4 Tablespoons olive oil
8 small Poblano peppers
8 oz. goat cheese
8 oz. Chihuahua cheese
4 eggs
1 teaspoon chili powder
1 teaspoon cream of tartar
salt and pepper
8 green tomatillos
1 jalapeno pepper
1 small white onion
3 Tablespoons chopped cilantro
1 Tablespoon granulated sugar
Oil for frying


Directions

1. Preheat oven or grill to 400 degrees.

2. Spray some of the oil on the peppers and roast in the oven until dark and soft, remove and cool. When cool, remove seeds and skin leaving the stem on.

3. Mix goat cheese and Chihuahua cheese and set aside.

4. Separate eggs, placing the whites in an electric mixer bowl. Whip on medium speed until pale white about two minutes. Add chili powder & cream of tartar and continue whipping on medium until you have a thick merengue, about five minutes. Turn to low and add one yolk at a time. Season with salt & pepper and set aside.

5. Spray tomatillos, jalapeno, and onion with some of the oil and place on an ovenproof pan in a preheated oven until slightly dark and soft, about 20-30 minutes. Let it cool and then puree. Add cilantro and sugar, mix well and set aside.

6. Stuff each pepper with cheese mixture and set aside.

7. Heat a sauté pan and add oil. Dip each pepper into the egg mixture one at a time. Fry two or three at a time. Serve with the tomatillo sauce.

 
 
 
 
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