Tuna-Stuffed Chile Relleno with Salsa and Tequila Mole

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5 poblano peppers
20 ounces fresh tuna, small dice
10 ounces monterey jack cheese, shredded
7 eggs, separated
vegetable oil, as needed
flour, as needed for dredging
salt and pepper, to taste
3 3/4 cups cooked rice
1 quart Rellenos Salsa, recipe follows
3 ounces cotija
Tequila Mole, recipe follows, as needed
Servings: 5
1. Roast the poblanos, then slit them from top to bottom and remove the seeds, keeping the skin intact.

2. Stuff each chile with 4 ounces (120 grams) of tuna and 2 ounces (60 grams) of cheese.

3. Whip the egg whites to soft peaks. Whip the yolks and fold the yolks into the whites until well mixed.

4. Pour vegetable oil into a large heavy saucepan to a depth of 3/4 inch (2 centimeters) and heat.

5. Season the flour with salt and pepper. Roll the chiles in the flour and gently dip them into the egg mixture. Immediately fry them until they are golden brown, approximately 6 to 7 minutes.

6. Plate each chile on a mound of rice topped with Rellenos Salsa and crumbled cotija. Using a squirt bottle, add the Tequila Mole.
 
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