Back into the kitchen! This meal was one of my favorites to prepare so far since becoming a seasonal vegetarian. Maybe because it gave me a chance to break out the kitchen torch Dave gifted me for Christmas last year (though you can use your oven, no problem!) It takes me back to afternoons sitting at La Frontera with my dad as a kid. He would always order us a bean and cheese burrito, made on the most delicious, thick homemade tortilla…mmmm. Then I would occasionally branch out and try something else on the menu. Only that my branch only went as far as to the chile relleno! It would always be this. Subtly spicy poblano chile oozing monterey jack cheese with a crispy, fluffy egg batter. Even my ten-year-old self recognized deliciousness in this classic southwest combo:)
The recipe is simple. Give it a try!
Chile Relleno with Cilantro Lime Rice
1-2 poblano chiles for each diner
1/4 cup monterey jack cheese for each chile
1 egg for each chile
1/2 cup flour
1/2 cup vegetable oil
Salt & Pepper
1 finely diced onion (optional)
enchilada sauce (optional)
Toothpicks
2 cups rice
4 cups water
the juice of 1 lime
1 bunch fresh cilantro
Turn the oven onto 450 and place the chiles on a cookie sheet on the top rack. Roast until blacked on the top and turn. Continue roasting until each side is black and remove from the oven. Under cool running water, rub the blackened skin off of the roasted chiles. Slice from the stem to the base on one side of the pepper, and gently rinse out the seeds and the white pulp. Pat chiles dry and set aside.
At this point, put 4 cups of water onto boil for rice. Once boiled, add rice, a dash of salt and oil and cover until cooked.
Mix cheese with diced onions (if using) and grind a dash of fresh salt and pepper into the mixture. Fill each chile with about 1/4 cup of the cheese, or until full. Gently secure with a toothpick. Lightly dredge each chile in flour.
Separate eggs. Beat whites until very stiff and then slowly fold in yolks. Heat vegetable oil in a frying pan over medium heat until a drop of the egg batter spatters. Dip each chile into the batter two or three times until coated. Immediately lay chile into the hot oil and let fry until light brown, turn until the entire chile is brown and set on paper towels to dry.
Chop about 1 cup of cilantro and mix into the prepared rice, along with the juice of one lime. Salt to taste.
