roasted-chicken chiles relleno with roasted tomato salsa and chipotle crema

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  • add   Fresh cilantro sprigs for garnish
  • add   Olive oil for frying
  • add   1 1/2 teaspoons kosher or sea salt, or to taste
  • add   6 tablespoons all-purpose flour
  • add   6 large eggs, separated
  • add   1 cup shredded Monterey Jack cheese (about 6 ounces)
  • add   2 cups shredded roasted chicken
  • add   6 large fresh poblano chiles, preferably fully ripe (not green)
  • add   ROASTED-CHICKEN CHILES RELLENO
  • add   1 tablespoons pureed chipotle chiles in adobo
  • add   1/2 cup Mexican cultured cream (crema)
  • add   CHIPOTLE CREMA
  • add   Freshly ground black pepper
  • add   1 tablespoon chopped garlic
  • add   1/4 cup chopped fresh jalapeño chiles
  • add   1 1/2 cups chopped white or yellow onion
  • add   Kosher or sea salt
  • add   Extra-virgin olive oil for brushing and sautéing
  • add   3 pounds small, ripe fresh Roma tomatoes, cut into halves lengthwise, cored, and seeded
  • add   ROASTED TOMATO SALSA

Instructions

  1. To prepare the Roasted Tomato Salsa, heat an oven to 250 degrees F and line a rimmed baking sheet with kitchen parchment. Place the tomatoes, cut side down, on the prepared baking sheet, brush lightly with oil, and sprinkle lightly with salt. Transfer to the oven and roast the tomatoes for 1 hour. Remove the baking sheet to a work surface, turn the tomatoes over, brush lightly with oil, and sprinkle lightly with salt. Return to the oven and continue roasting the tomatoes until very soft and slightly wrinkled but still moist, about 1 hour longer. Meanwhile, heat 2 tablespoons oil in a sauté pan over medium heat. Add the onion and chopped chiles and sauté until golden brown and soft, about 8 minutes. Add the garlic and sauté about 1 minute longer. Remove from the heat and set aside to cool. When the roasted tomatoes are done, remove from the oven and let cool. Transfer the tomatoes to a food processor, add the sautéed onion and chile mixture, and puree the mixture just until fairly smooth. Transfer the salsa to a serving bowl, season to taste with salt and pepper, and set aside.To prepare the Chipotle Crema, combine the crema and chipotle chiles in a small bowl and mix well. Transfer to a small squeeze bottle and set aside. To prepare the Roasted-Chicken-and-Cheese Chiles Rellenos, roast the chiles over a gas flame or under a broiler, turning frequently, until the skin is charred all over. Transfer to a large bowl, cover with plastic wrap, and let stand for about 10 minutes.Meanwhile, combine the shredded chicken and cheese in a bowl and mix thoroughly. Peel and rub away the charred skin from the chiles. Leaving the stems intact, carefully slit each chile lengthwise down one side. Remove the seeds and veins, being careful not to tear the chile flesh. Stuff each chile carefully and evenly with 1/2 cup of the chicken and cheese mixture. Set aside.Beat the egg whites in a bowl with a hand mixer until stiff but not dry. Lightly beat the yolks, then fold them into the whites along with the flour and salt.Place a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. When the oil is hot, for each stuffed chile, scoop up about 1/4 cup of the egg batter and place in the pan. Spread the batter out a bit so that it will envelop the chile, then carefully lay the chile into the batter. Scoop up another 1/4 cup of the batter and spread it on top of the chile to completely enclose it (the stem will stick out). Repeat for a couple of the other stuffed chiles (save the remaining chiles to cook in another batch). Fry until the undersides are golden brown, about 2 minutes, then carefully turn the chiles with a wide spatula. Fry until the undersides are golden brown, about 2 more minutes. Transfer to a platter and cover to keep warm. Scoop up the remaining batter and fry the remaining stuffed chiles in the same manner, adding more oil as needed.For each serving, spoon a portion of the salsa onto a serving plate and place a chile relleno on top of the salsa. Squeeze some of the crema over the chile in a zigzag pattern and garnish with a cilantro sprig.Makes 6 servings

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