Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.
- 8 poblano peppers
- 8 oz Mexican chorizo
- 4 oz chihuahua cheese
- 4 oz pepper jack cheese
- 1-2 cups corn flour, for dredging
- Sour cream
For the batter:
- 18 eggs, whites and yolks separated
- 1/2 cup corn flour
- 2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
For the Tomato Sauce:
- 1 (28 oz) can Ciao Italian Peeled Tomatoes
- 1 cup yellow onion, medium dice
- 3 cloves garlic, smashed, peeled
- 2 tbsp Cattlemen’s Grill Mexicano Seasoning
- 2 tbsp Flavolcano Smoky Red Pepper Sauce
- 2 tsp powdered chicken base
- 2 tbsp Colonial Chile Infused Oil
- 1 cinnamon stick
Purchase Items in this Recipe
Preheat your Le Griddle flat top griddle over high heat.
Place your poblanos on the griddle and cook until blistered on all sides. Remove from the griddle and place in a zip top bag. Allow the peppers to steam for about 10-15 minutes. Peel the skins from the peppers. Gently slice the peppers open and rinse out the seeds under cold water.
Turn the heat down to medium. Cook the chorizo on the griddle until browned, about 5 minutes. Remove from the griddle.
To make the tomato sauce, combine the Ciao Italian Peeled Tomatoes, onion, garlic, Cattlemen’s Grill Mexicano Seasoning, Flavolcano Smoky Red Pepper Sauce and chicken base in a Vitamix blender pitcher. Blend until smooth.
Preheat a Lodge 12” Cast Iron Skillet over medium heat on Le Griddle. Add the Colonial Chile Infused Oil then the cinnamon stick. Pour the tomato sauce into the skillet. Bring to a simmer. Reduce heat to low. Simmer until reduced to desired consistency. Cover and keep warm off to the side of the griddle.
To stuff the peppers, open them from the slit where you removed the seeds. Divide the cheese and chorizo and place inside each pepper. Do not overstuff. The pepper should be able to close around the filling.
To make the batter. Place the egg whites in the bowl of a Kitchen Aid stand mixer fitted with the whisk attachment. Whisk over high speed until stiff peaks are formed. Reduce the speed to low and add the yolks, one at a time. Add the corn flour and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and mix just until incorporated.
Preheat a Lodge 10” Skillet over medium-high heat on Le Griddle. Add a neutral flavored oil (peanut, grape seed, canola) to come up the side of the skillet about 1/2”. Bring the oil temperature up to 375ºF, monitoring the temperature with a digital instant read thermometer.
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One at a time, dip the stuffed pepper into the batter to fully coat. Carefully lay the battered pepper into the oil. Repeat with a second pepper (only fry two at a time, do not overcrowd the skillet). Cook until browned and crisped on the bottom, about 3-5 minutes. Carefully turn the Chile Rellenos over and continue cooking until golden brown all over. Remove and transfer to a paper towel lined plate.
Serve the Chile Rellenos on top of the red sauce and finished with a drizzle of sour cream.