Summering with GreenHouse17 – Chile Rellenos
In this second post from the Summering with GreenHouse17 series, Chelsey learns how to make chile rellenos.
In my third week I was able to shadow Chef Theo as he made lunch for the residents. We’re very lucky to have a chef who makes residents (and staff if there are leftovers!) lunch and dinner four days a week. A lot of the food comes from our garden on site.
Chile Rellenos was on the menu the day I shadowed. I had never had them before and let me tell you – it was one of the best things I’ve ever eaten! Here are the basics of how our chef made the chile rellenos – there’s a link to the full recipe at the end from Isabel Eats!
Chef Theo stopped at the local Mexican grocery – Supermercado Aguascalientes – on his way into work. He bought fresh poblano peppers, canned chipotle peppers, and cheese for the dish. We also had some fresh garlic from our farm to use!
- Poblanos are roasted in the oven until skins are blackened.
- Flip and roast the other side.
- Remove from oven and cover with foil to help peppers steam for a few minutes.
- Peel the peppers and cut a slit down the middle for stuffing.
Stuffing & Breading
- Stuff the peppers with your choice of ingredients. We filled ours with lots of cheese!
- Separate the egg whites from yolks and beat the egg whites. (Chef Theo saved the yolks to make some individual lava cakes for everyone later in the week.)
- Coat the peppers in batter, egg whites, batter again and drop into the fryer. (I am wanting to try these myself soon and use my air fryer.)
- Place the peppers back on a baking sheet and cover in cheese.
- Put in oven until cheese melts.
- Boil tomatoes.
- Place them in a blender with some of the water.
- Add chipotle peppers in adobo sauce. We used two cans since we were making it for a lot of people.
- Add fresh garlic from the farm. 😉
- Add salt.
You can find the full recipe for these chile rellenos at this link on the Isabel Eats website. If you make these, please tag us on social media!