Wild Thyme – Chili Rellenos w/ Roasted Tomato Salsa

Ingredients

• 6 Fresh Poblano or Ancho Chili Peppers

• 1/2 pound Oaxaca cheese, thinly sliced OR (I used a combination of pepper jack  & manchego shredded)

• 1/4 cup Flour

• 6 Raw eggs (separated)

• 2 cups salsa verde

• 1 cup Peanut oil

• Salt

Directions

1. Rinse the chiles.

2. Preheat your oven to broil.

3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don’t burn your hands!

5. When both sides are fairly evenly charred, remove them from the oven.

6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.

7. After a few minutes, check them. Once the skin comes off easily, peel each chile.

8. Cut a slit almost the full length of each chile. Make a small t across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

10. Heat the oil in a skillet until it reaches 365 degrees or it bubbles around a wooden spoon when dipped in the oil.

11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.

12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain. Season with salt.

13. Meanwhile, heat a roasted tomato salsa (either purchased at the grocery store or make your own) in a medium saucepan. Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

Roasted Tomato Salsa

• 6 roma tomatoes

• 1 onion

• 2 tomatillos

• 1 jalapeno

• 4 garlic cloves

• Cilantro

• 2 limes- juiced

• Salt and Pepper to taste

Place the tomatoes, onions, tomatillos(cleaned), jalapeno, garlic  on a baking sheet and drizzle with a touch of olive oil. Season with salt and pepper.  Roast in the oven at 375 degrees for roughly 20 minutes or until the tomatoes and tomatillos are blistered and softened. Remove from heat and place in the bowl of a food processor along with cilantro and lime juice and pulse until smooth.  Serve warm on top of the fried poblano chili rellenos.