Chipotles Rellenos (Cheese-Stuffed Chipotle Peppers)

Chipotle peppers stuffed with cheese, egg-battered and lightly fried, then immersed in a tomato-garlic sauce. This is a special and delicious recipe worth the extra effort!

Serves 10 Ingredients: -25 Chipotles mecos. They are the light brown variety. Get the biggest ones you can find. -.25 kilos of queso panela, cut in thick slices. -10 roma tomatoes -2 cloves of garlic -Half an onion -1 cup of flour -1 cube of chicken bullion -7 eggs -oil -1 TBS of oregano -about 30 toothpicks Directions: 1) In a medium sized pot, cover the chipotles with water and bring to a boil. Simmer until they are soft, about 20-30 minutes. 2) When the skin of the chipotles are smoother and softer to the touch, drain and rinse them in cold water. Many will have formed a small hole—no pasa nada. Tear the peppers in half with your hands and remove all the seeds from the inside. You should do this with gloves or plastic bags around your hands, or at least wash your hands really, really well after. 3) Put about a TBS of oil in big pot over low heat. Add the flour to make a roux. Stir frequently and be sure not to let it burn. Put the onion, tomatoes, and garlic in a blender half-full with water and blend until smooth. You might have to work in batches. When the roux is browned, add the tomato sauce blend, chicken broth cube, and oregano. 4) Stuff the chipotles with cheese. Use toothpicks to hold them shut. 5) Separate the the egg yolks from the egg whites and put the whites in a big bowl. Save the yolks. Using an electric beater (you can do it by hand, it will just take longer and more fuerza) beat the egg whites until they’re super frothy and about three times the size. Then add the yolk back in and blend together until uniform. 6) In a deep pan, add an inch of oil. Roll the stuffed chipotles in flour and then dunk them in the egg mixture with a slotted spoon. Add to the pan and fry a few minutes on both sides until golden brown. Set them aside and continue working until all peppers are fried. 7) Add 4 cups of water and 2 TBS of salt to the tomato mixture and bring it to a boil. Let simmer a few minutes. 8) When you’re ready to serve, turn off the stove on the tomato mixture and add the fried chipotles into the salsa. Serve and enjoy with warm tortillas and beans :)