Time: 1 hour.
Complexity: easily
Servings: 4

Chile rellenos (stuffed chili peppers) - detailed recipe.

Ingredients:

• 8 ancho poblano chili peppers (11-13 cm long)
• 350 g Munster cheese, cut into 8 pieces (approximately 9 x 2.5 cm)
• 700 g chopped tomatoes
• 1 small onion, chopped
• 2 chopped garlic cloves
• 3 tbsp. l. olive oil
• 2 whole cloves of garlic
• 7 black peppercorns
• 2 small bay leaves
• 1 cinnamon stick
• 1 sprig of fresh cilantro, plus extra leaves for garnish
• 4 cups chicken broth
• Vegetable oil for frying
• 6 large eggs, yolk and whites separately
• Flour for dredging

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ancho pepper, Munster cheese, tomatoes, tomato sauce, onions, garlic, black pepper, bay leaf, cinnamon, eggs, cilantro

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Preparation:

Step 1
• Preheat the broiler in the oven. Place the chili peppers on a foil-lined baking sheet; broil, turning occasionally, until the skins are charred, about 8 minutes. Place in a bowl, cover with plastic wrap, and let cool, about 10 minutes.
  
  Peel the chilies. Cut each chili lengthwise, leaving 1 cm (0.4 in) of the top and 2.5 cm (1 in) of the bottom uncut. Remove the seeds and membranes, rinse, and pat dry inside and out with paper towels. Carefully insert a piece of cheese into each chili.
Step 2
• Blend the tomatoes, onion, and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until it's almost smoking.
  
  Add the tomato puree, garlic, peppercorns, bay leaf, cinnamon stick, and cilantro sprig and cook, stirring, until thickened, 5-6 minutes. Add the broth, reduce heat, and simmer gently until the broth thickens but remains slightly runny, 25-30 minutes. Season with salt. Strain to remove solids; keep warm.
Step 3
• Preheat the oven to 180°C (350°F). Line a baking sheet with paper towels. Heat 1–1.5 inches of vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 180°C (350°F). Beat the egg whites, 2 tablespoons of water, and 1 teaspoon of salt with a mixer until stiff peaks form. Whisk the yolks separately, then carefully fold them into the whites.
Step 4
• Press the cut edges of the peppers together to prevent the cheese from falling out, then dredge them in flour, cooking two chiles at a time. (Make sure to coat any breaks well with flour.) Using tongs, dip the chiles into the egg mixture, coating them well on all sides.
  
  Fry in hot oil until golden brown, 2-3 minutes per side. Transfer with a large slotted spoon or 2 spatulas to a baking sheet lined with paper towels, allowing any excess oil to drip back into the pan. Cook all the peppers this way. Place in the oven to drain off any excess oil, about 5 minutes.
  
  Pour the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.
  
  Recipe chili rellenos with beer batter.

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