I’m keeping this post short and sweet. I had to share one of my families favorite easy recipes with my all time favorite cheese brand Sartori cheese. They just launched their new flavor chipotle and I figured this would be the perfect filling for my chile rellenos. The flavors are so delicious. I hope you enjoy this recipe as much as we did.
Char poblano chiles on top of the stove top or in broiler until blackened all around. Remove and place in a bowl and cover with plastic wrapper for 10 minutes (this will help with softening the peppers and easy to peel).
Do not rinse the peppers after removing skin. Using a knife make a slit on the side of the pepper length wise. Remove seeds and inner membrane. Repeat step with each pepper. Next add both cheeses to all of the peppers. Season with salt and pepper. Take a tooth pick and close the pepper making an X. This is to secure the filling so it doesn’t leak out while frying. Dredge the poblanos in flour and set aside.
In a large bowl beat the egg whites and water with a pinch of salt until soft peaks. Next add the egg yolks and gently stir them into the egg whites. Batter is ready.
Heat about 1 1/2 inches of vegetable oil in a deep large skillet over medium to high heat.
Holding each chile by the stem gently dip them into the batter and place them in the skillet. Fry each side for about 2 minutes until golden brown. Place on to paper towel to drain.
Mean while add the sofrito to a pot and heat. Once heated add to a shallow bowl. Top with poblano chile and extra cheese, if desired. Serve immediate and enjoy.