I LOVE Cheese! And recently, I've discovered that Chile Relleno is one of my many Mexican dishes that I love! However, it is a dish that takes some planning to make, especially if you want to roast your own chiles. The Pioneer Woman has a great how-to post on roasting your own chiles here.
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| Pick some large chile beauties to roast! |
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| Place them on the top rack on broil to roast in the oven. |
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| They are done in the oven when the skins are peeling. |
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| After you've let them cool in a plastic bag, you can peel them and remove the seeds. |
The kitchen tip that I learned with this meal is:
"Use farm fresh eggs for quality egg white whipping."
I have always bought the regular grocery store eggs because that is readily available, but I had the opportunity to try some farm fresh eggs, and those egg whites whipped up super-fast. I can't wait to re-try the meringue topping that I've struggled with.
Ingredients:
1 lb whole roasted chiles, (5 large)
3 cups grated cheese
3 T. butter
1/2 cup onion, chopped
1/4 cup red pepper, chopped
3 T. yellow cornmeal
1 T. Flour
1 cup milk
1 t. salt
1/8 t. cayenne
1 cup frozen corn, defrosted
6 egg yolks
6 egg whites, stiffly beaten
Salsa
Directions:
Stuff chiles with 2 cups cheese. Place in 13x9 casserole dish.
Melt butter, add onion and peppers and cook 2-3 minutes.
Sprinkle with cornmeal, flour, and cook stirring until flour begins to bubble (2-3 minutes). Gradually add milk, whisking until sauce is smooth and thick (4-5 minutes). Add salt, cayenne, corn and egg yolks.
When ready to bake pie, fold in egg whites.
Spread over chiles and sprinkle 1 cup cheese over top.
Bake 25 minutes at 350 degrees until crust is set and golden. Serve with salsa.
Whew...yes, I enjoyed this.
But, I think may treat myself next time I'm at Playa Azul and order it.
What is your favorite thing to order at a restaurant
because it's better when someone else makes it?
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