CHEVYS' THREE CHEESE CHILE RELLENOS RECIPE

Chevys' Three Cheese Chile Rellenos Recipe image

Provided by á-170456

Number Of Ingredients 19

Ingredients

RANCHERO SAUCE:
1 1/2 cups shredded Cheddar
1 1/2 cups shredded Monteray jack
1 cup queso fresco plus additional
for garnish - (a fresh white cheese sold
in the store, if not available can substitute farmer cheese or feta cheese)
6 eggs
1/4 cup flour plus
2 cups flour for dredging
8 poblano chiles - (abt 5" long) roasted, peeled
Canola oil for frying
1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 teaspoons tomato paste
1 1/2 teaspoons chipotle puree
1 teaspoon salt
1 teaspoon minced fresh oregano

Steps:

Combine the 3 cheeses in bowl and refrigerate. Separate the eggs into separate mixing bowls. Beat the whites on high speed until soft peaks form; add the 1/4 cup flour and mix for 10 seconds. Add the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos. Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mixture and coat completely. Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain. To serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over. For the Ranchero Sauce: Heat the oil over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock. This recipe yields 4 servings.