The Royal Chef At Home: Easy Seasonal Entertaining

CHILI RELLENO CON POLLO

MAKES 4 PORTIONS

4 eggs, separated 1 teaspoon cumin seeds ½ teaspoon all-purpose flour

5 Roma tomatoes 1 teaspoon chipotle chili powder 1 tablespoon all-purpose flour 1 teaspoon oregano ½ cup heavy cream Salt and pepper for seasoning

4 poblano chiles 1 cup Monterey jack cheese, about 4-6 ounces 2 cups chicken breast, cooked and diced ½ small white onion, chopped 2 cloves garlic 2 tablespoons olive oil

¼ cup all-purpose flour for dusting 2 cups vegetable oil chopped cilantro, to garnish

1 First, char the chilies to remove the skin. Turn a gas burner on high and using tongues rotate the chilies until they are blackened. Place them in a ziplock bag and seal. The steam will help the skins come off easier. 2 Once cold, remove the chilies and take off the skins. Make a slit in the chilies and remove the seeds. Mix together the cheese and chicken and fill the centers of the chilies. Thread a wooden toothpick into each chili to prevent the filling leaking out. Refrigerate the stuffed chilies until needed. 3 Prepare the sauce. Sauté the onions and garlic in the oil until softened. Put the tomatoes, sautéed onions and garlic, chili powder, flour, oregano, cream and salt and pepper in the blender and

blend until smooth. Strain into a small pan and reduce on the stove to desired sauce consistency. Season with salt and pepper and keep warm. 4 Heat the vegetable oil in a large skillet until hot (350ºF). While it is heating, whip the egg whites using an electric mixer until stiff. In a separate bowl, beat the egg yolks with the cumin seeds and flour. Fold the egg whites into the yolk mixture. 5 Roll the stuffed chilies in the flour and dip in the egg white mix. Carefully place into the oil and cook until golden brown. Turn the chilies over to cook on all sides (about 6 minutes) Remove to a serving platter and garnish with chopped cilantro.

52 THE ROYAL CHEF AT HOME