Classic battered and fried chiles rellenos as made at Frontera (poblanos stuffed with cheese or pork picadillo)
Mexican cuisine · Rick Bayless · ♥ 953 likes · 33.7K views · 25 min video
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Read about hot peppers (chiles) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- poblano chilies
- oil
Put the poblanos in a fryer basket, lower into hot oil with a second basket on top to keep them submerged, and fry until blistered all over, about a minute.
- cheese
- shredded pork picadillo
Fill with cheese or shredded pork picadillo, flatten slightly on a baking sheet and freeze until firm while making the batter.
- egg whites
- salt
- egg yolks
- flour
Beat egg whites with a good pinch of salt to very steady peaks; fold in egg yolks and flour by hand using the whisk attachment.
Dip the firm chilies thoroughly in the batter, dipping both sides, and lay into hot oil; baste gently with oil and turn after three or four minutes, when golden.
- brothy roasted tomato sauce
- sunflower sprouts
Serve over a brothy roasted tomato sauce with a fresh garnish such as sunflower sprouts.