Hatch Chiles and corn are in season right now, so I decided to make one of my favorite mexican dishes, chile relleno. I don't think queso fresco is the traditional cheese that is used, but I had that in the fridge from some tacos that I had made last week, so that is the cheese that I used to hold things together. Also, it's 105 degrees outside right now, so the last thing I needed was a hot oven to heat up the house. I made everything in my toaster oven and it turned out pretty bueno. This recipe will serve 2 people (with side of mexican rice).
Ingredients
5-6 larger and straighter hatch chiles
1 ear of corn
1/2 cup crumbled queso fresco (half of the package)
1 minced spring onion
1/2 clove garlic minced
1/8 cup cilantro
1.5 T raisins
1/2 cup flour
1 egg white
1/2 c whole wheat bread crumbs
1/8 c cornmeal
1. Set the oven to broil and place the chiles and corn into the oven, turning every 3-4 minutes until the peel of the chiles are slightly charred and have turned white (this indicates that they have separated from the flesh). The corn may take a bit longer to roast. When the chiles are roasted, place them into a wax paper lined Tupperware and seal to "steam" the peppers. The wax paper insulates the plastic from the peppers. Or you can use a glass Pyrex container with a lid. Let the peppers steam for about 10 minutes.
2. When the corn is finished roasting (when you see bits of brown on the kernels) allow it to cool, and use a knife to cut the kernels off of the cob. Mix this with the queso fresco, scallion, garlic, cilantro, and raisins. Set the mixture aside.
3. When the peppers are cool to the touch, peel the skin off the peppers carefully and slice down one side of the pepper to open it up and remove the seeds. You can use your fingers, or use the knife to gently scrape the seeds out. Try not to rip the peppers. I think hatch chiles are a bit more delicate that the traditional poblano peppers that are used in chile rellenos.
4. Line a baking pan with aluminum foil and spray lightly with a nonstick cooking spray. Set the pan aside.
5. Put the flour, egg white, and mix the breadcrumbs and cornmeal In 3 separate containers. You will dip the peppers into these 3 containers to make the crispy "batter"
6. My peppers weren't firm enough to completely close with a toothpick once stuffed, so I came up with an alternate way to bread and bake the chiles:
a) coat the outside of the pepper with flour.
b) dip the same surface into the egg white
c) dip the same surface into the bread crumb/cornmeal mixture.
d) Place the chilles onto the baking dish and stuff with stuffing.
e) use a toothpick to semi close the the chile.
7. Once you have stuffed all the peppers, sprinkle the remaining bread crumbs and cornmeal on top of the peppers, lightly spray everything with a nonstick cooking spray and bake at 400 degrees F for about 20 minutes.
Ingredients
5-6 larger and straighter hatch chiles
1 ear of corn
1/2 cup crumbled queso fresco (half of the package)
1 minced spring onion
1/2 clove garlic minced
1/8 cup cilantro
1.5 T raisins
1/2 cup flour
1 egg white
1/2 c whole wheat bread crumbs
1/8 c cornmeal
1. Set the oven to broil and place the chiles and corn into the oven, turning every 3-4 minutes until the peel of the chiles are slightly charred and have turned white (this indicates that they have separated from the flesh). The corn may take a bit longer to roast. When the chiles are roasted, place them into a wax paper lined Tupperware and seal to "steam" the peppers. The wax paper insulates the plastic from the peppers. Or you can use a glass Pyrex container with a lid. Let the peppers steam for about 10 minutes.
2. When the corn is finished roasting (when you see bits of brown on the kernels) allow it to cool, and use a knife to cut the kernels off of the cob. Mix this with the queso fresco, scallion, garlic, cilantro, and raisins. Set the mixture aside.
3. When the peppers are cool to the touch, peel the skin off the peppers carefully and slice down one side of the pepper to open it up and remove the seeds. You can use your fingers, or use the knife to gently scrape the seeds out. Try not to rip the peppers. I think hatch chiles are a bit more delicate that the traditional poblano peppers that are used in chile rellenos.
4. Line a baking pan with aluminum foil and spray lightly with a nonstick cooking spray. Set the pan aside.
5. Put the flour, egg white, and mix the breadcrumbs and cornmeal In 3 separate containers. You will dip the peppers into these 3 containers to make the crispy "batter"
6. My peppers weren't firm enough to completely close with a toothpick once stuffed, so I came up with an alternate way to bread and bake the chiles:
a) coat the outside of the pepper with flour.
b) dip the same surface into the egg white
c) dip the same surface into the bread crumb/cornmeal mixture.
d) Place the chilles onto the baking dish and stuff with stuffing.
e) use a toothpick to semi close the the chile.
7. Once you have stuffed all the peppers, sprinkle the remaining bread crumbs and cornmeal on top of the peppers, lightly spray everything with a nonstick cooking spray and bake at 400 degrees F for about 20 minutes.