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Cooking Jalapenos Rellenos with roasted chili salsa is a complicated task that may take some time. The dish is very tasty and healthy, so, the time and effort you will spent cooking it won’t be wasted! Cook it the sooner-the better to please your loved ones!
- Jalapeno peppers : 3 piece (For the rellenos, choose the biggest jalapenos you can find.)
- Serrano pepper : 3 piece
- tomatoes : 2 piece
- tomatillos : 2 piece
- lime : 1 piece
- manchego cheese : 200 g (manchego is a mild, soft melting cheese common in mexican cooking)
- egg : 3 piece
- cheese : 200 g (fresh)
Stages of cooking
Take some fresh cheese you have at hand and separate the tiny curds, which are basically nascent cheese, from the whey, or thin white liquid (if any). This step is especially important, if you cook fresh cheese on your own. To do this properly, use the cheesecloth (if you have it). Feel free to use any clean, semi-sturdy, very fine mesh cloth to do the straining for you. Put your cheesecloth into a colander, and the whole assembly into the sink. When you are done with that, this is what your cheese will look like. Use a spoon to scrape the fragile little curds into the middle, forming a pile of fresh cheesy goodness.
Now pick up your cheesecloth and carefully squeeze the curds with your hands, getting extra moisture from it. Put your fresh cheese into a bowl and get ready to continue cooking the dish.
To cook salsa, take one of your two tomatoes. Cut into halves, remove the seeds and dice the tomatoes. Put it in a bowl and add salt to the tomatoes.
Cook your tomatillos and chilies on the grill to give them a good roasting. The best part about roasting the tomato is that it peels easily – often, while still on the grill. The tomatillos should change their color, getting more brown and less green, as they get ready. The chilies need to have a fairly even black tone to them to make peeling easier. When everything is done, mix the ingredients in a bowl and cover it with a plastic wrap or a simple plate.
As soon as the grilled ingredients cool down a bit, peel them carefully. Cut the chilies half-lengthwise, then slice delicately to remove the seeds. Cut up the chilies and add them into the bowl with the raw tomatoes. Repeat the same step with the grilled tomatillos. Take off their skins and chop roughly. Add chopped tomatillos and lime juice to other ingredients.
Now, let’s get back to the rellenos. Grill and peel the jalapenos, but don’t slice them, cause you need them as they are. If a Jalapeno pepper cracks or splits during the roasting process, just use that as your opening. Now, carefully pull out the seed body. You can use a small knife to scrape the guts out, feel free. When you are done, you will be left with mostly-intact, stuffable jalapenos.
It's time to cook the manchego now. Cut off a nice-sized hunk of it. Cut it into small cubes. Put those cubes of manchego into the bowl with your fresh cheese and mix the ingredients well.
Stuff your Jalapeno peppers with the tasty mixture of cheeses. Bake in the pre-heated oven to 232 C (450 F) until they are ready.
While the Jalapeno peppers are still in the oven, separate the eggs and whisk the whites in a separate bowl using a mixer (on a high speed).
Whisk the egg yolks in another bowl until they get dense and light yellow.
Pour the egg yolks on top of the whipped whites.
Fold the yolks into the whites until they're mostly incorporated. Do not over-mix, as every stir breaks bubbles and brings your egg mixture closer to collapse.
Dip your stuffed jalapenos in this whipped mixture, getting a nice thick coat, and place them on a baking pan.
Place them into the oven and leave them there until they are golden brown.
Serve with salsa and chips. Yummy!