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Tu Vez Latino Culinary Academy: Chile Relleno

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

Consider the chili pepper. Nature created this wonderful fruit, (it is a fruit, we looked it up), in a myriad of varieties. They come in the mild bell pepper or the there-is-no-God-blinding-hell-wrath flavored ghost chili. People tend to either go for the bell pepper or the jalapeño but neglect all the other wonderful types. While they both are fine examples of pepperdom, they are far from your only choices. The poblano, ancho, pasilla, and chipotle are all delicious types of chili peppers. They have a little heat and a lot of flavor. Can you improve on mother nature’s taste? You can if you stuff it with cheese and fry it. That makes everything better. Behold: the chile relleno

Chile Relleno

4 Poblano chilies. You can also use pasilla, ancho, chipotle, or bell peppers if you want

1 Lb queso fresco, chihuahua, oaxaca, or Monterrey jack cheese

3 Eggs

1 Cup of all purpose flour

1 Cup of oil.

Your favorite salsa

The first thing you need to do is roast the chilies. They need to get soft and well cooked for the magic to happen. Put them on a grill or under your broiler and cook them until the skins are charred. Be very careful because you don’t want to burn the entire chili. You’ll hear the skin pop and blacken. Once all of the sides are charred take them out and let them cool for a while. Next, carefully make a slit down the middle and scoop out the seeds and stuff. This is where the heat in a chili is, so don’t rub your eyes after touching the seeds or you’ll wish you were never born. Then, stuff the peppers with the cheese until they are full but not overflowing. Next, separate the egg whites from the egg yolks. If you don’t know how to do this, here is a handy YouTube video that can help you out. Whip the egg whites until they are frothy and form little peeks. Pour in the egg yolks and the flour and beat it into a nice batter. Sprinkle in a little salt and pepper to give it a little extra flavor. Heat the oil until it is melt your face off hot. Dip the chilies in the batter and toss them into the oil. Don’t literally toss them or you will get boiling oil on you. Fry them until they are golden brown and the cheese is melted. Serve them with some salsa on top. Now eat it!


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