Fresh Cilantro (1 Cup)
Garlic (3 Cloves)
Onions (1/2 Cup)
Poblano Pepper (4)
Serrano Pepper (1/2)
Chihuahua Cheese (6 Ounces)
Eggs, Large (3)
Canned Tomatoes, Diced (2 (14 Ounces each))
Chili Powder (2 Teaspoons)
Cornmeal (1/2 Cup)
Cumin (1 Teaspoon)
Ground Cinnamon (1/4 Teaspoon)
Extra Virgin Olive Oil (4 Tablespoons)
Vegetable Oil (1 1/2 Cups)
Cornmeal should be gluten free, but it’s always a good idea to check the packaging. See the testing behind this recipe here. Preheart the broiler on high. Place peppers on a sheet pan. Set under broiler and toast until skins are charred, about 7-10 minutes. Flip halfway to char evenly. You’ll need to set your own timer for this step.
Prepare a food processor with the blade attachment. Smash the garlic under the side of your chef’s knife to remove the peel. Place in the food processor. Trim cilantro leave from the stems and pack the measuring cup full. Place the indicated amount in the food processor. Cut serrano in half and add to the food processor. Remove seeds for less spice; add whole pepper for more spice. Avoid touching your face when handling pepper, and wash hands immediately after.
Roughly chop an onion to measure the indicated amount. Add to the food processor. Strain canned tomatoes and place in the food processor along with olive oil. Puree until mixture is smooth.
Once peppers are charred, place in large plastic bag. Seal tightly and let steam for 10 minutes. Separate the egg yolks from egg whites. Place egg whites in a very clean, medium mixing bowl. Let come to room temperature before whisking. Place egg yolks in large mixing bowl.
Remove steamed peppers from the bag. Use hands to peel skin off. If your skin is sensitive, you might want to wear plastic gloves while handling the peppers. Carefully cut slit down the center of a pepper. Start near stem end, stopping about 1/2-1 inch from the bottom. If a slit formed while roasting, use that as your opening. Use a small spoon to scrape out the seeds that grow from the top near the stem; it can help to use a small knife to cut the root inside. I prefer to leave the stem intact so the pepper stays together better.
Season the inside of each pepper with salt. Cut cheese into 1 inch cubes, then stuff into each pepper. I like to keep the cubes thick to help the pepper hold a rounder shape while also trimming them to fit easily inside. You want about 1-2 ounces per pepper. Gently pull the edges of the pepper over the cheese, then use 2 toothpicks to secure it closed.
Heat a medium saucepan over medium heat. Add olive oil, cumin and chili powder and warm until spices start to smell fragrant and toasty, about 2-3 minutes. Stir often. Once spices are toasted, pour in tomato puree. Season with salt and pepper, then bring to a gentle simmer. Let sauce simmer for (10-15 minutes) to develop the flavor. Continue to stir often.
Whip egg whites until stiff peaks form; that is, you can lift your whisk and the tips of the egg whites stay pointed and firm. you can use electric beaters for this if you prefer. Whisk eggs yolks with cinnamon, then carefully fold the stiff egg whites into the egg yolks. Use a rubber spatula to transfer the whites into the yolks, then gently cut the spatula into the mixture and lift the mixture up and over itself. Turn the bowl as you work, slowly incorporating the ingredients. This movement will keep the batter light and airy.
Measure cornmeal into medium, shallow bowl. Prepare a plate with layers of paper towels. place plate near the stove for the cooked rellenos. Pour oil into large saute pan until it’s about 1-2 inches deep. You want a deep-sided pan for this, or you can use a large pot. Warm the oil until bubbles form quickly around a test of batter dropped into the oil.
Once the oil is warm, carefully place a pepper into the cornmeal. Use your hands to dust the pepper all over with the cornmeal until evenly coated. Then, carefully lower the pepper into the batter. Use a spoon to cover and pepper evenly, then gently transfer the pepper to the oil. Use caution when lowering the pepper into the oil. Use a spatula or slotted spoon to help place it in the pan.
Repeat with remaining peppers. You will need room to flip the peppers over, so don’t crowd the pan. Work in batches if necessary. Fry until peppers are golden brown on one side, the carefully flip and fry the second side until golden brown, about 3-4 minutes per side. Transfer cooked rellenos to the plate of paper towels, and season with salt while still warm.
To serve the chile rellenos, scoop some tomato sauce into the shallow bowl or onto dinner plates. Remove toothpicks, then place a hot relleno on top with extra sauce on the side. Serve warm!
Check Out This Gallery Of Delicious Treats:
1. I'll Have A Salad
Eating healthy is no easy fete. It's so effortless to indulge in our favorite comfort foods and say we'll get to the gym tomorrow. From Chicken & Waffles to juicy cheeseburgers, the calories start to add up and our waistline pays the price. Not anymore! What if I told you there was a way to indulge in your fave fattie meals, without the hefty calories? You can turn your faves into a salad! Check out a few here!
2. Pad Thai Salad
Many people think that Pad Thai is one of the healthiest choices when eating out. However, the average Pad Thai calorie count is 900+! WHOA! In order to fully enjoy these yummy flavors, it may be best to eat them as a salad. Check out the recipe here: http://bit.ly/1ar2rEg
3. Chicken & Waffles Salad
No, there are no waffles in the salad! There's not even dressing. But with the real Chicken & Waffles weighing in at 1000+ calories, it's beneficial to find another way to indulge. With sweet oven-fried chicken and mangoes to dress your greens, you'll swear you're having the real thing! Check out the recipe: http://bit.ly/1c4xPHq
4. Cheeseburger Salad
There's nothing like sinking your teeth into a juicy cheeseburger! However, the 300 plus calories that many of our favorite burgers give us, is often not worth it. Once you add all the fixin's, your calorie count goes through the roof. Check out how to make it into a yummy salad! http://bit.ly/1aqjOVW
5. Pizza Salad
Who doesn't love pizza? However, we can't go around eating it with wreckless abandon because before you know it, your pants no longer button with ease. With each slide starting at 250+ calories (and 3 slices later), it's best to enjoy responsibly. Check out this amazing pizza salad recipe that you CAN eat everyday: http://bit.ly/LU2lKr
6. Macaroni Salad
Are you thinking--there's no way to make the savory and amazing dish that is macaroni and cheese into a salad. You're wrong! Where there's cheese, noodles and greens, there's a way! In just one cup of mac & cheese, you're allowing 250+ calories into your body. That's not good, but you know what is? Macaroni Salad (and not the mayo-heavy kind)! Check out the recipe here: http://bit.ly/1dvYE38
7. BLT Salad
BLT's are quite the yummy sandwich, but if you took away the bread and made it into a salad, you'd realize that you're always going to want to have your BLT without the bread! There are 550+ calories in a BLT. WHOA! Good thing you can skip all those and still enjoy a BLT! Check out the recipe here: http://bit.ly/19O6nP5
8. Buffalo Wing Salad
It's so easy to eat more buffalo wings than you should! Between the sauce and the juicy chicken wings, I just can't get enough. Remixing the buffalo wing by putting them on a salad will change the way you eat hot wings! There's 80+ calories in 1 chicken wing and we all know we don't eat just one! Here's a guilt free way of enjoying those finger-lickin' good wings! Check out the recipe: http://bit.ly/1dw40v1