Recipe courtesy of Charlie's Restaurant and Bar
Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
  • 6 tomatoes
  • 2 garlic cloves
  • 1/2 chopped onion
  • Salt
  • Freshly ground black pepper
  • 2 cups fresh Requezon (Mexican) cheese
  • 1 cup finely chopped pecans
  • All-purpose flour, for dusting
  • 8 egg whites
  • 1 1/2 cups vegetable oil

Directions

To roast the chiles:

Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Chocolate-Chile Cake

Recipe courtesy of Daisy Martinez

Garlic and Chile Roasted Dungeness Crabs

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Chiles Rellenos with Cherry Tomato Salsa

Recipe courtesy of Clarissa Dickson Wright

Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce

Recipe courtesy of Bobby Flay

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here