Spicy Chorizo and Potato Chiles Rellenos

These aren't your average chiles rellenos! We're kicking things up a notch with a spicy chorizo and potato filling that's bursting with flavor. The combination of savory chorizo, creamy potatoes, and the mild heat of the poblano peppers is simply irresistible. Perfect for a special occasion or a fun weeknight dinner, these chiles rellenos are sure to impress.

Yields: 6 chiles rellenos

Prep time: 45 minutes

Cook time: 30 minutes

Ingredients:

• For the Chiles:

  • 6 large poblano peppers
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs, separated
  • Vegetable oil for frying

• For the Filling:

  • 1 pound Mexican chorizo, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste

• For the Sauce (Optional):

  • 1 (28-ounce) can crushed tomatoes
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions:

1. Prepare the Poblano Peppers:

• Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until the skin is blackened and blistered all over.
• Place the roasted peppers in a bowl and cover with plastic wrap to steam for 10-15 minutes. This makes peeling easier.
• Peel the charred skin off the peppers. Make a small slit near the stem and carefully remove the seeds and membranes.

2. Make the Filling:

• In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned.
• Add the onion and cook until softened, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.
• Add the¹ diced potatoes and cook until tender, about 10-15 minutes. You may need to add a splash of water to the pan and cover it to help the potatoes cook.
• Stir in the Monterey Jack cheese, cilantro, cumin, salt, and pepper. Taste and adjust seasonings as needed.

3. Stuff the Peppers:

• Carefully stuff each poblano pepper with the chorizo and potato filling.

4. Prepare the Batter:

• In a shallow dish, combine the flour, salt, and pepper.
• In a separate bowl, beat the egg yolks.
• In another bowl, beat the egg whites until stiff peaks form.
• Gently fold the egg yolks into the flour mixture, then gently fold in the beaten egg whites.

5. Fry the Chiles Rellenos:

• Heat the vegetable oil in a large skillet over medium heat.
• Dredge each stuffed pepper in the flour mixture, then dip it into the egg mixture, ensuring it's coated thoroughly.
• Carefully place the coated pepper in the hot oil and fry until golden brown on all sides.
• Remove the chiles rellenos and drain on paper towels.

6. Make the Sauce (Optional):

• While the chiles rellenos are frying, you can prepare the sauce.
• In a saucepan, sauté the onion and garlic until softened.
• Add the crushed tomatoes, chili powder, cumin, salt, and pepper.
• Simmer for 15 minutes, stirring occasionally.

7. Serve:

• Serve the chiles rellenos immediately, with or without the tomato sauce. Garnish with extra cilantro if desired.
  
  
  

Tips and Variations:

• For a milder flavor, use mild Italian sausage instead of chorizo.
• You can add other vegetables to the filling, such as corn, bell peppers, or zucchini.
• If you don't have Monterey Jack cheese, you can use another melting cheese, such as Oaxaca or Chihuahua.
• For a baked version, you can skip the frying and bake the stuffed peppers in a preheated oven at 375°F (190°C) for 20-25 minutes.

Enjoy your delicious and spicy chorizo and potato chiles rellenos! Let me know what you think in the comments below!