“Kerosene ” Fiery Hot Chiles Rellenos Inspired by Miranda Lambert

Ingredients:

6 poblano chile peppers

5 plum tomatoes, cored and coarsely chopped

1/2 small white onion, chopped

1 clove garlic, chopped

1 tablespoon diced green chiles

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup Ricos Queso Blanco Cheese Sauce

1 tablespoondriedoregano

3 large egg whites plus 1 egg yolk, at room temperature

Vegetable oil, for frying

Cooking Instructions:

1.Char the chiles.

2.Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs.

3.Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand

10 minutes. The chiles will steam in the bag, making them soft and easy to peel.

1.Remove the skin. Gently rub the chiles with paper towels to remove as much skin as

possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.

1.Open the chiles. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.

2.Puree the tomatoes, onion, garlic and green chiles in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be brothy. Season with salt and pepper and keep warm.

3.Make the filling. Place the queso blanco in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.

4.Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.

5.Mix the batter. Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.

6.Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.

7.Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.

8.Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter dripFry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.

9.Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.


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