Su Salsa Chile Relleno
Su Salsa Chile Relleno
Fall is right around the corner and I thought I would share this spicy family recipe! This is a great recipe to cook together with your family, it may take a while but it will be delicious! Don’t forget to pick up your choice of Su Salsa Original or Su Salsa Hot.
Servings: 6
Prep: 45 minutes
Cook: 30 minutes
Ingredients:
6 Poblano Peppers
10 oz Queso Panela
1 Jar of your choice of Su Salsa
6 Eggs
1 Tb of Olive Oil
1/2 cup of Flour
1/2 cup of Chicken Broth
4 cups of Olive Oil
6 oz Mexican Shredded Cheese
Instructions:
Rinse and dry Poblano Peppers.
Heat large pan on medium high heat.
Place peppers on hot pan. Use tongs to turn peppers as they char.
Once they are charred remove from pan and place over a napkin on a plate.
Wrap all of the peppers with the napkin and place in a large ziplock bag.
Cool peppers in the refrigerator for 15 minutes.
While you wait, Preheat oven to 400 degrees.
Once peppers have cooled, remove from ziplock and peel the charred skin off the peppers.
Use a large cutting board to place peppers. Slice peppers from the side and remove seeds with a spoon.
Cut cheese in rectangles small enough to fit the opening of the pepper.
Use 2 toothpicks to close the side of the pepper.
Pour 1 cup of flour on a plate.
In a Large mixing bowl, crack 6 eggs and separate the egg whites and pour them into the mixing bowl.
Using a hand mixer, whip the egg whites on medium- high speed until they are light and pale yellow.
Then pour in the remaining 6 egg yolks and whip together on medium-high speed for 1-2 minutes. Once mixed pour in 1/2 cup of flour and mix together.
Slowly roll peppers in flour making sure to coat all sides. Then dip in the egg using your hands. Place peppers on a plate.
Heat large pan on medium heat and pour in enough olive oil to cover 1/3 of the pan. Once the oil has heated, slowly place 3 peppers on the pan. Making sure to not crowd the pan. Cook peppers until they are golden. Turning the peppers carefully with tongs to make sure all sides are golden. Continue to cook all the peppers.
Once the peppers are cooked place on a napkin lined plate so the napkin can absorb the grease. Then arrange them on a glass baking dish.
In a medium sized pot pour in 1 jar of your choice of Su Salsa. Pour in 1/2 cup of chicken broth and mix. Heat salsa.
Once salsa is heated through pour over peppers and sprinkle shredded cheese.
Place glass baking dish in the preheated oven. Bake for 15 minutes to allow the panela cheese to melt.
Once the peppers are done cooking take them out of the oven and remove toothpicks. Serve with rice and beans.
