Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
Author: Bernadette Martin
For the Chile Rellenos:
3large poblano peppers
10slicesbacon,cooked and crumbled into large pieces
3eggs,yolks and whites separated
vegetable oil or canola oilat least 3 inches deep in a large pan, for frying.
For the chipotle cream sauce:
2chipotle peppers,seeds removed and minced
1/2cupchopped yellow onion
1/2tablespooncornstarch or flour
Roast the poblano peppers either in the broiler or one at a time directly on the burner of a gas stove, turning often, until the skins are charred. Place the peppers in a large plastic food safe container or a paper bag for 20 minutes. Carefully scrape off the charred skins with your fingertips.
Combine the shredded pepperjack and crumbled bacon in a large bowl. Cut a length-wise slit in each pepper (pictured above), being careful not to cut through the bottom of the peppers. Fill each pepper with an equal amount of the cheese mixture. Set aside any remaining cheese mixture. Seal the peppers with several toothpicks.
Using a hand held or stand mixer, beat the egg whites for 2 minutes. Beat in the yolks, and slowly beat in the flour to form a batter. Dip each sealed pepper in the batter, place on a plate. Refrigerate for at least ten minutes.
Prepare the sauce: In a medium pot, heat the oil over medium heat. Cook the onions and peppers until the onions are softened. Mix the cream with the cornstarch or flour. Stir the cilantro, salt, and light cream into the pot. Cook until the sauce is hot and thickened. Set aside while you finish the peppers, reheating right before serving.
Heat the oil over high heat until a drop of batter sizzles. Place the peppers in the oil and fry until golden. Remove and drain on paper towels. Serve hot sprinkled with the remaining shredded cheese, bacon, and topped with the sauce.
Save time by preparing the peppers, cheese, and bacon the day before.