Chiles Rellenos con Queso y Chorizo
Jill
This recipe is often enjoyed without meat, where the peppers are simply stuffed with the cheese mixture. Even for a cheese lover like me, though, that can be a little much. This recipe incorporates chorizo sausage. Adjust the balance of sausage and cheese to your own liking.
ingredients
- 6 poblano chiles
- salt
- 2 tsp. white vinegar
- 1/2 tsp. black pepper
- 3 cups shredded cheese (see note below)
- 1 lb. ground chorizo, browned, drained, and cooled (optional)
- 3 Eggs, separated
- 1/2 cup all-purpose flour
- oil for frying
- Authentic Sauce:
- 3 large tomatoes
- 1/2 small onion
- 1 large clove garlic
- 2 bay leaves
- 1 sprig fresh oregano
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 Tbl oil
See full recipe
notes
TIP: Roast one or two extra peppers in case of breakage. MAKE AHEAD: Prepare recipe through step three. Cover, refrigerate sauce and stuffed peppers up to four hours. CHEESE NOTE: Use equal parts Chihuahua Mexican cheese and a sharp, dry, hard cheese.
Source: Jill Shaheen
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