Chile Relenos

With Alex Pardo

The secret to a good chile relleno is choosing a good poblano pepper and preparing it properly. Poblanos are the standard “bell peppers” of Mexican and Central American cuisine. They are less sweet, more savory and a little hotter. Soak them in vinegar and water, roast them and remove the seeds and veins from inside the pepper.

Ingredients

2 cups water
½ cup vinegar
4 Poblano peppers, roasted, seeded and de-veined
3 cups Monterey Jack Cheese, shredded
1 cup egg batter (3 eggs and ½ cup of milk)
10 Cherry tomatoes
1 bunch of Cilantro
2 cloves of garlic
1 onion
2 Serrano peppers

Instructions

1. Grill peppers over a flame.
2. Place peppers in a plastic bag and let sit for at least 10 minutes.
3. Remove from bag and soak the peppers in the water and vinegar mixture for 20 minutes.
4. Peel, seed and de-vein the peppers, washing them with water.
5. Stuff pepper with the Monterey Jack Cheese.
6. Coat stuffed peppers with the egg batter mixture and place in metal baking plate.
7. Place in 350 degree oven and bake 20 minutes or until golden brown.
8. While peppers are baking, grill tomatoes and blend tomatoes, garlic, onion, cilantro and Serrano pepper into a sauce.
9. Plate finished peppers and cover with small amount of tomato sauce mixture.
10. Serve warm with rice and beans.

Recipe courtesy of Alex Pardo, Jalapeños Restaurant, 2009.

Executive Chef and co-owner of Jalepenos Mexican Restaurant. Established in 1992, they serve only genuine Mexican recipes brought here by their staff from Mexico City, central and southern Mexico. All dishes are meticulously prepared using only the freshest possible ingredients. Jalepeno's menu is a reflection of Alex's roots and includes Cactus Tinga, cactus sautéed with onions, chipotle, cilantro and roasted tomato sauce (a little spicy) Served with either corn or flour Tortillas. Caldo Tlalpeno, shredded chicken and rice in a mild chicken broth topped with cilantro, avocado, Serrano peppers and onions. Aztec soup, chicken, rice, chips and cheese in a chicken broth, Mariscada Veracruzana, a pan-seared combination of shrimp, scallops, fish, and squid with a green olive, onion cilantro and serrano pepper tomato sauce. Served on a bed of Mexican rice.