CHILI RELLENO POBLANO PEPPERS & CORN STUFFING
6 poblano chilies
- 1 recipe of corn stuffing
- 3 eggs, separated
- ½ cup AP flour
- vegetable oil as needed for frying
- To taste season with sea salt, ground coriander & pepper
Roast the chilies over open flame or inside 400°F oven. When charred, remove and place peppers into plain paper bag to sweat. When cool enough to handle, remove the skin and carefully cut a slit in the side of each chili and remove seeds and white membranes.
Depending on size of peppers, fill each with 2-4 tablespoons tamale/cheese filling mixture. Set aside.
Beat egg yolks with 1 Tablespoon water. In separate container, beat the egg whites and 1 teaspoon salt until stiff. Fold whites into the egg yolks gently until blended.
For frying: Thoroughly dry off each filled pepper. Dip into flour, coating well. Dip into egg mixture. Place in pre-heated skillet over medium heat with about 1 inch vegetable oil. When brown on one side turn. Place on paper towel then serve with tomato sauce, if using.
Adjust seasoning with salt pepper and coriander.
Tomato Sauce: Place 1 diced onion in small sauce pan until lightly browned and translucent. Add 4 cloves garlic sliced, Add 2 cups roasted fresh tomatoes and combine. Blend with stick blender and heat sauce. Season with Salt pepper and coriander. Hold warm until needed.