It doesn’t get much better than a perfectly made Chili Relleno and a side of delicious Street Corn! I have this passion and love for Mexican food both cooking and eating it. The Mexican culture and their love for food and family is beautiful to me. This meal tends to be a little more time consuming then some of my other meals, but it is well worth the wait.
I char the peppers using a broiler but you can always roast them directly over an open flame as well. I also remove the seeds to bring the heat factor down but lots of people leave them in which gives them an extra little kick.
For some extra flavor and a pop of color to your plate pair the Chili Relleno with a Salsa Verde, Salsa Roja, Ranchero Sauce or simply plain. I have experimented with all four and all are fantastic. It’s just a matter of preference or your mood for that day.
Street Corn
Ingredients
2 Ears of sweet corn
3T Butter
¼c Cotija Cheese
1T Chili powder
Directions
Preheat oven broiler and position rack about six inches from the heat source. Peel corn husk back but leave intact. Butter each ear of corn and place under broiler rotating so all sides are evenly charred. Remove from broiler and butter a second time. Roll in Cotija cheese and season with chili powder and sea salt.
Chili Relleno
Ingredients
2 Poblano peppers
½c Oaxaca or Queso Fresco
2 Eggs, separated
1t Baking powder
¼c Flour
¼c Cotija cheese (optional)
1c Vegetable Oil
Directions
Preheat broiler and place peppers directly under until peppers char and skin starts to blister. Place in plastic bag, seal and let stand for 15 minutes. Once they have cooled peal skin off peppers. Cut a slit down the side of the peppers and remove seeds. Stuff peppers with thinly sliced cheese and if needed hold together with toothpicks.
Meanwhile, separate yolks and egg whites in two separate bowls. Add baking powder to egg yolks and mix well. Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into the yolk mixture. Place flour in separate bowl.
Heat oil to 350 degrees.
Dip stuffed peppers in flour, shake off excess flour. Dip the peppers into the batter and gently place them into the preheated vegetable oil. Cook until they are golden brown turning so that each side is cooked, approximately 5 minutes per side. Once plated sprinkle cotija cheese (optional) over the chili relleno.
Cibo E Famiglia 