Chiles Rellenos with Shrimp and Chorizo

Serves 4

• 4 large poblano chiles, or 6-8 small
• Tin foil
• 2 cups vegetable oil
• 1 cup flour for dredging
• 2 T flour for batter
• 4 eggs
• Kosher salt
• 3/4 lb. Wild gulf shrimp, peeled and deveined
• 8 oz. Fresh chorizo
• 2 T chopped onion
• 3/4 lb. queso blanco (or Monterrey jack cheese if not available) Slice 1/2 inch wide and almost as long as the chiles
• Olive oil
• toothpicks

Roasted Tomato Sauce

• 2 1/2 ripe plum tomatoes
• 1/2 med. onion, sliced
• 2 T olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1 med. jalapeño, seeded with white membrane removed
• 3 cloves garlic, crushed and skinned

Pre heat oven to 400º

Halve the tomatoes and core them

Toss tomatoes, onion, garlic and jalapeño in olive oil

On a sheet tray or broiling pan place tomatoes cut side up, surround with onions garlic and jalapeño

Season with kosher salt and roast for 25-35 min. or until tomatoes start to brown around the edges

Place all ingredients in a blender or food processor and blend to a smooth texture

Place sauce in pan over med-heat, stir in cumin and oregano and reduce heat to lowest setting to keep warm

Reduce heat in oven to 250º ( for keeping chiles warm later)

Remove seeds and white membrane (it’s easier before roasting) by making a slice from top almost to bottom. Be careful not to tear chile. Remove seeds and membrane with a small spoon. Wrap stems in tin foil, to keep them from burning off.

Roast peppers over flames on stove, turning with tongs till blacked all around.

Place chiles in large bowl and cover with saran wrap for 15 min or so

Remove chiles and gently remove burnt skin with your hands, set aside on large cutting board

Cut shrimp into 1/4 inch chunks

Heat 2 T olive oil in med. pan and sauté shrimp and chorizo over med high heat until chorizo is just cooked and shrimp are barely opaque in center. Set aside on a plate.

Gently stuff 1-2 slices of the cheese into bottom of chiles

Spread shrimp and chorizo mix over cheese

Add more cheese on top but leave enough room to be able to close pepper back together

At this stage I used toothpicks because it looked like the chiles were never going to stay together in the pan. The one I tried with no toothpicks however did stay together but on your first try it won’t hurt to use them. Just warn your guest to keep an eye out for them.

Dredge chiles all around with flour, so batter will stick better

Separate egg whites from yolks, careful not to have any yolks with whites

Beat yolks with 2 T of flour

In a mixing bowl beat egg whites with electric beater to form thick free standing peaks then gently stir in the yolks

Heat large pan or skillet over med high heat and add the 2 cups of vegetable oil

When oil is sizzling hot (when a tiny amount of batter is added) dip chiles into batter (use a rubber spatula to make sure it’s evenly coated) then set in pan. I did one at a time for my first attempt.

When golden brown, gently flip with spatula, using a fork to help guide it as you turn it

Fry other side until golden brown and turn with tongs to brown any parts that did not brown evenly (including the stem)

Drain on paper towel and transfer to sheet tray or broiling pan to keep warm in oven

When ready to serve, heat up sauce and if it reduced down a bit too much, add a splash of dry white wine or chicken stock and reduce to smooth consistency

Serve with sauce over or under chiles and enjoy!