Chile Relleno: Poblano pepper stuffed with cheese and then battered and fried.

Chile Relleno with a Mediterranean Twist

Yields: 4 servings Prep time: 30 minutes Cook time: 20 minutes Difficulty: Medium

Ingredients:

4 large poblano peppers
1 cup crumbled feta cheese
1/2 cup crumbled goat cheese
1/4 cup chopped Kalamata olives
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
3 large eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying

Equipment:

Baking sheet
Broiler
Large bowl
Whisk
Large skillet

Instructions:

Roast the peppers:
- Preheat the broiler.
- Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is blackened and blistered.
- Remove the peppers from the broiler and place them in a plastic bag for a few minutes to sweat.
- Peel the skin off the peppers, make a slit lengthwise, and carefully remove the seeds and veins.
Prepare the filling:
- In a bowl, combine the feta cheese, goat cheese, Kalamata olives, mint, and parsley.
- Stuff each pepper with the cheese mixture.
Prepare the batter:
- In a large bowl, whisk the egg yolks until light and fluffy.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the egg yolks.
- Gradually add the flour, salt, and pepper, whisking until smooth.
Fry the peppers:
- Heat about 1 inch of vegetable oil in a large skillet over medium heat.
- Dip each stuffed pepper in the batter, coating it completely.
- Carefully place the peppers in the hot oil and fry until golden brown and crispy on all sides.
- Remove the peppers from the oil and drain on paper towels.

Things to avoid:

Overfilling the peppers: This can cause the filling to spill out during frying.
Overmixing the batter: This can result in a tough coating.
Frying at too high a temperature: This can cause the batter to burn before the peppers are cooked through.

Substitutions:

Poblano peppers: Can be substituted with Anaheim peppers or bell peppers.
Feta cheese: Can be substituted with queso fresco or Monterey Jack cheese.
Goat cheese: Can be substituted with cream cheese or ricotta cheese.
Kalamata olives: Can be substituted with any type of olive or omitted altogether.
Fresh mint and parsley: Can be substituted with other fresh herbs such as basil or oregano.

Serving suggestions:

Serve with a dollop of Greek yogurt or sour cream.
Drizzle with a balsamic glaze or honey.
Garnish with additional fresh herbs.
Serve alongside a salad or rice.

This recipe offers a unique twist on the classic Chile Relleno by incorporating Mediterranean flavors. The combination of feta and goat cheese with Kalamata olives and fresh herbs creates a delicious and satisfying filling. Enjoy!

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