Chile Relleno Pancakes
Ingredients
- 4 medium poblano chile peppers
- 1 tablespoon olive oil
- ½ cup diced onions
- 3 cloves garlic, minced
- salt to taste
- 2 cups marinara sauce
- 1 ¼ cups chicken broth, or more as needed
- 4 teaspoons chili powder, or to taste
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 large eggs
- 6 ounces Monterey Jack cheese, cubed
- 4 tablespoons all-purpose flour
- 1 teaspoon olive oil, or as needed
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Instructions
- Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
- While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
- Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
- Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
- Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
- Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
- Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
- Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
- Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.
Source
Original recipe: View Original