What do you do when you have roasted pepper, cheese, eggs and chorizo/potato filling?
Answer: Make chili rellenos (battered stuffed chile peppers)!
I was trying to decide what to do with the leftover roasted chiles. While watching a Mexican cooking show. I don't remember which one. There was a segment on chile rellenos where they showed a cook making the batter with beaten egg whites and egg yolk.
Hey! I can do that! I've always wanted to make chile rellenos, but I that the batter was a big deal, but whipped egg whites and egg yolks I can do.
I just improvised on this recipe.
4 Pobalano Chiles, roasted (not too soft since you will be stuffing), skinned and seeded
1 1/2 C Chorizo and Potato filling
4 oz Monterey Jack Cheese, shredded - that's all I had left.
2 eggs, separated (egg whites whipped to soft peaks before adding egg yolks)
1/2 t salt
Flour for dusting
Enchilada Sauce [I used canned sauce]
Seeding the Peppers
1. Since the intent is to stuff the pepper, make 1 slit into the pepper so you can remove the seeds and vein. Use a paring knife to cut the seeds away from the stem.
2. I found that using a spoon helps with skinning and scooping out the seeds.
3. Mix the cheese into the potato mixture.
4. Stuff the pepper. You don't want to overstuff it since you want the pepper to trap the ingredients. You can gently cradle the pepper as you fill. Use toothpicks as needed to suture the pepper.
5. Making the batter - eggs whipped to soft peaks. Egg yolks and salt added and mixed in.
6. Lightly coat each pepper with flour and dip into the batter. The stem makes for a nice handle. :-)
7. Coat thoroughly and off to the fryer.
8. Fry in 350F oil. Cook each side about 2 to 3 minutes.
9. Drain before serving
Remember to remove the toothpicks!
10. Served with enchilada sauce, queso blanco, shredded lettuce and salsa.
Remind your guest to watch for toothpicks! :-)
11. Ready for a bite. Potatoes and surprisingly cheesy. :-) The lettuce adds a nice crunchy contrast to the stuffed chile.