Saturday, April 09, 2005

Walnut Chiles Rellenos


This delicious variation on a traditional recipe will make enough mouth-watering rellenos for three people as a main course, or six people if you're serving with Enchiladas or as a side dish to another main course. Allow an hour to prepare. A bit timely, but well worth the effort!

4 medium tomatoes, peeled
1⁄2 medium white onion
2 garlic cloves
1 tbsp vegetable oil
1⁄2 cup chicken bouillon made according to directions
1⁄2 teaspoon salt
1 poblano chile (fresh or canned), peeled, seeded and finely chopped
Pinch of ground cloves
Pinch of ground cinnamon
6 fresh poblano chiles, roasted and peeled -or- 6 canned whole poblano chiles, rinsed and peeled
4 oz. Monterey Jack cheese
2 tbsp vegetable oil
3 eggs, separated
1⁄2 cup flour
3⁄4 cup finely chopped walnuts

To make the sauce, combine tomatoes, onion and garlic in blender or food processor; puree. Heat oil in a medium saucepan. Add tomato mixture. Cook 10 minutes, stirring occasionally. Add bouillon, salt, chiles, cloves and cinnamon. Simmer over low heat for 15 minutes. Set aside and cover to keep warm.
Cut a small slit in one side of each chile. Remove all seeds. Do NOT remove stems. Pat chiles dry with paper towels. Cut cheese into 6 long slivers. Place a sliver in each chile. (You may want to use a bit larger slices of cheese if the poblanos are on the large size.) Add 1/6 of the chopped walnuts into each chile.
Pour oil 1⁄4 inch deep into large skillet. Heat on medium to high until a drop of water fizzes when you put it into the oil. Beat egg whites in a medium bowl until stiff. Slightly beat egg yolks in a small bowl. Add to beaten egg whites, folding in quickly, lightly and thoroughly.
Roll each in flour, then dip it into the egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels.
Serve immediately, spooning the tomato sauce on top of each relleno.


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