Chile Relleno with Delicious Mole Sauce
(Made with real moles!)
I've never made this shit before, the prospect of roasting and peeling the peppers was always something I dreaded (and man, oh man, was that ever a bitch). Wanting some delicious Mexican food, however, I decided to give it a go, albeit without making my own mole sauce because apparently it's an even bigger bitch than peeling roasted poblanos. Now, I had my fair share of obstacles during this entire process; the kitchen I was cooking in is far less than ideal, or even acceptable, and the cookware I had to work with left a lot of be desired. I persevered, and accomplished what I set out to do with what was available to me, and boy was it worth it. It was also a little easier than I had originally perceived, which made it more awesome than it was already promising to be.
INGREDIENTS:- 6 small poblano peppers, or 4 large
- 1/4 lb sharp cheddar cheese, sliced into 1 inch slices
- 1/4 lb jack cheese, sliced into 1 inch slices
- 1/2 lb chorizo sausage
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup regular bread crumbs
- 1/2 cup shredded jack and cheddar cheeses for sprinkling
- salt and pepper to taste
- 1/4 cup Mole Sauce (or whatever pre-made mole sauce you like.. hell, make your own! I won't go into detail on that, but trust me when i say it's a highly involved process)
- 1/4 cup of your best avocado salsa (onion, avocado, tomato, garlic, salt, pepper, lemon juice, etc.)
DIRECTIONS:You know the drill, collect those ingredients. You'll also want to set your broiler on high.
On a baking sheet (as you can see, i had a pizza pan available to me), lay out your
poblanos--sometimes under the name "pasillas" in grocery stores--and put them in
the oven; roast for a couple minutes each side.
Remove them from the oven as soon as they start blackening. Place in a gallon-sized
zip-loc to cool.
Set your oven to 375°F. As your peppers cool, heat a sauté pan over medium heat.
Cook the chorizo sausage until cooked through. Remove from the heat and set aside.
When the peppers are cool enough to handle, cut the tops off and remove the skins
and seeds. Be gentle, they will fall apart easily.
When you are finished fondling your peppers, start stuffing (oh, baby!). Add a slice of
cheddar and jack cheese and a tablespoon or two of chorizo sausage to each pepper.
Roll and close tightly with your handy dandy toothpicks. Set the peppers aside.
In one bowl, whisk the egg. In another bowl, combine the panko bread crumbs and
regular bread crumbs and season with salt and pepper.
Carefully dip each pepper in the egg and then roll in the bread crumb mixture (I suggest
using a pair of tongs). Then place on a baking sheet. Repeat this step for the rest of the
peppers.
Place the peppers in the oven and bake for 20 minutes or until the bread crumbs have
started to brown. Top with the remaining shredded cheeses, and let bake for 5-10 more
minutes or until all of the cheese has melted. You also might want to start some rice.
While your peppers bake, make up some avocado salsa and do whatever prep you
need for your mole sauce.
Serve over or with rice, delicious Mexican chocolatey saucy goodness, and avocado
salsa. And as always, be sure to
ENJOY! Maybe with alcohol of some sort.
Sorry for the blurry picture, I couldn't contain my excitement or my hunger.
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