Elotes made with California Queso Fresco make a creamy stuffing that adds a delicious twist to the chiles rellenos typically found on Mexican restaurant menus.
Recipe developed by Chef Justin Fields, Bonefish Grill / BBI International, for the California Milk Advisory Board
Makes 4 servings
The Blistered Peppers:
4 each poblano peppers
Flour, as needed
Turn a broiler on low. Place the poblano peppers on a sheet pan. Set the pan 2 in away from the broiler and blister the pepper skins until they begin to darken, 3 to 4 minutes per side. Do not allow peppers to get black. Immediately place peppers into a zippered plastic bag and allow to steam at room temperature for 10 minutes. Remove peppers from bag and remove and discard skins. Cut a slit in each pepper from stem end ¾ of the way down peppers. Remove seeds from peppers and discard. Put peppers to the side for stuffing.
The Queso Fresco Elote:
1 (10-oz) Real California Queso Fresco cheese, crumbled
4 ea ears of corn, husked and cut from the cob
3 T. Tajin spice (Mexican chile-lime salt)
¼ c. Mayonnaise
¼ c. Real California sour cream
1 T. Chopped cilantro
In a stainless steel bowl, combine all the ingredients. Mix with a rubber spatula until combined. Cover and refrigerate if making ahead.
The Batter:
6 eggs, whites and yolks separated
2 T. Flour
1 t. Kosher salt
Using a mixer with the whip attachment, whip the egg whites to stiff peaks. Beat the egg yolks in a bowl with the flour and salt. Slowly fold egg yolks into stiff whites. Hold chilled.
The Salsa Roja:
1 lb. tomatoes, chopped
½ each small white onion, rough chopped
1 each jalapeño pepper, rough chopped
1 clove garlic, rough chopped
1 T. chopped cilantro
½ lime, juiced
1 T. Olive oil
¼ t. Ground cumin
Salt, to taste
Place the first 6 ingredients in a food processor and puree until smooth. Heat the oil in a sauce pot over medium heat. Place the tomato puree in the pot and bring to a boil while stirring. Add the cumin and salt to taste. Simmer the salsa for 8 to 10 minutes. Transfer to a container and cool over an ice bath.
The Crema:
7½ oz. Real California Mexican Crema (half a 15-oz bottle)
½ c. rough chopped cilantro
½ lime, juiced
½ t. Kosher salt
Place all the ingredients into a blender. Blend until smooth and all ingredients are incorporated, approximately 1 minute. Transfer to squeeze bottle(s) and hold refrigerated.
For Service:
Vegetable oil, as needed
To stuff the peppers: Carefully stuff each pepper with ¼ of the elote mixture. Dust the outside of the stuffed peppers with flour, ensuring the seam is overlapped and pressed together. Place peppers on a paper-lined tray with the seams down and refrigerate for 15 minutes to 24 hours.
To fry the peppers: Heat 1 in of oil in a large sauté pan over medium heat. Carefully coat the floured stuffed peppers with the batter on all sides. Place the battered peppers in the oil, seam-side down. Fry for 2 to 3 minutes, then flip and fry another 2 to 3 minutes. The peppers should be golden brown once done. Place peppers on a paper-lined plate to drain.
For each serving: Place ⅓ cup of salsa in the center of a plate. Lay a chile relleno in the center of the sauce. Drizzle crema over the chile in a zig zag pattern. Serve immediately.
Chef’s notes: An open flame may be used to blister peppers in place of a broiler; do not burn the peppers.
Use a delicate hand when cleaning roasted peppers. Do not poke holes through the soft flesh.