Three Cheese Chile Rellenos
THREE CHEESE CHILE RELLENOS
Chevy's Fresh Mex Restaurant Recipe
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 cup queso fresco, plus additional for garnish
1/4 cup flour plus 2 cups for dredging
8 poblano chiles, at least 5 inches long, roasted and peeled
Ranchero Sauce (recipe below)
To make the Rellenos: Combine the three cheeses in a mixing bowl. Cover and refrigerate.
Separate the eggs, placing the whites in a clean, dry mixing bowl and and the yolks in a separate mixing bowl. (The bowl for the whites must be completely grease free and the egg whites must not have even the slightest bit of yolk in them in order to stiffen properly when whipped.) Using a handheld mixer on high speed, whip the egg whites until soft peaks form when the beaters are lifted up and out of the whipped whites. Add the 1/4 cup of flour and mix for 10 seconds. Add the reserved egg yolks and mix into the whites and flour, using medium speed, for 10 seconds. Using a large rubber spatula, finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.
To Serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.
1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 teaspoons tomato paste
1 1/2 teaspoons chipotle in adobo puree
1 teaspoon salt
1 teaspoon minced fresh oregano
Heat the oil in a saucepan over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool. Transfer to an airtight
container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock at a time.