- Watch video
- For peppers:
- 4 Poblano peppers
- 8 oz block monterey jack
- 4 eggs
- ¼ lb ground pork (you can use beef or omit meat if you would rather, just add a bit more cheese)
- 1 tbs cumin
- 3 tbs oregano
- 1/2 tbs onion powder
- 1/2 tbs garlic powder
- 1 inch vegetable oil in deep pan
- 1 cup + 1 tbs flour
- 1/2 tsp pepper, or to taste
- 1/2 tbs salt, or to taste
- For tomato mixture that pepper is served with:
- 4 roma tomatoes
- 1 jalapeno
- 2 cloves garlic, peeled
- 1 small white onion peeled and cut in half
- 8 oz can of tomato sauce
- olive oil
- salt and pepper to taste
- 4 oz sour cream to serve with peppers (optional)
Roast poblano and jalapeno peppers either by broiling them or roasting them over a gas stove until the skin is nearly all black. Put the peppers in a plastic bag for about 5 minutes and the skin will peel right off. Set to side.
In about 3 inches of lightly salted boiling water, boil tomatoes, onion and garlic and boil for about 5 minutes, or until the skin from the tomatoes split. Remove from boiling water and peel tomatoes. Place tomatoes, onion, and garlic in a blender or large food processor. Add the peeled jalapeno (yes, seeds and all) minus the stemmed top and blend until pureed. Empty water from pot and pour enough olive oil in to coat the bottom of the pan and turn on high. Pour your tomato mixture into pan and saute for just a few minutes, then add your tomato sauce, 2 tbs oregano, and salt and pepper to taste. Bring to a simmer and lower to low heat.
Take your eggs and separate the whites and yolks. Mix egg whites till there are stiff peaks (you might want to break out a mixer for this one, or you will get an arm workout). Fold in yolks and 1 tbs of flour.
Split peppers (careful to only cause a slit one side leaving as much of a pocket as possible) and remove seeds and guts. The more you leave, the hotter the pepper will be, so keep some if you can take it! Rinse the pepper out if you don't want a lot of heat. You might want to check to see if any slits were formed while peeling them so you don't end up with 2 slits. Cut 1/3 block from cheese and shred. Cut the remanding 2/3 into 4 long chunks.
In a pan, brown ground pork and drain, if there is any oil to drain. Season with garlic powder, onion powder, cumin, 1 tbs oregano, and salt and pepper. If it seems dry, add just enough water to moisten.
Open pepper with fingers and salt and pepper the inside of the pepper. Place in a stick of cheese. Spoon in enough pork to fill the pepper just enough to where it will be able to close easily. Put any leftover pork into the tomato mixture. Secure with toothpick, but be careful because the pepper is very tender. At this point, heat oil in pan on medium high heat. Put the cup of flour on a plate and flour the pepper, then dip in egg mixture completely covering it. You will probably have to use your fingers. Place pepper in hot oil very carefully, closed slit up. If slit at all opens, spoon over a little of your egg mixture so the pepper will fry closed. While frying, spoon some of the hot oil over the top, which should seal the slit shut. Once you can start to see the sides turn golden, flip your pepper. Remove toothpicks if they are in the way of this. Fry the other side for a few minutes, then your pepper is done! Pull out and place on a paper towel, again slit side up. Pull out toothpicks.
To plate, make a circle of your tomato mixture on a large plate and place pepper in the center. Sprinkle ¼ of your shredded cheese on top and impress your friends with a beautiful chile relleno.