CHILE RELLENO PANCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chile Relleno Pancakes image

This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.

Provided by Chef John

Yield 4

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 31.4 g, Cholesterol 274.7 mg, Fat 28.1 g, Fiber 6.6 g, Protein 23.2 g, SaturatedFat 11.7 g, Sodium 1226.3 mg, Sugar 14.2 g

Piet Vanstaden
[email protected]

I wouldn't recommend this recipe to others.


Simone Williams-Brown
[email protected]

These pancakes were okay, but I've had better.


Mahal Wak
[email protected]

I'm not sure if I'll make these pancakes again, but I'm glad I tried them.


Asad Kazmi
[email protected]

I'm going to try making these pancakes again soon.


Kojo Owusu
[email protected]

I would definitely recommend this recipe to others.


YoYo
[email protected]

These pancakes were a lot of work to make, but they were worth it.


Dua Abbas
[email protected]

I'm not sure what I did wrong, but my pancakes didn't turn out as fluffy as I hoped.


Rana Thapa
[email protected]

I had a hard time finding poblano peppers, but I eventually found them at a specialty grocery store.


Emon Mia
[email protected]

The pancakes were a bit dry, but the chile relleno filling was delicious.


Shanti Dookhun
[email protected]

These pancakes were a bit too spicy for my taste, but I still enjoyed them.


Didzis Rye
[email protected]

I'm not a huge fan of pancakes, but these chile relleno pancakes were amazing! I'll definitely be making them again.


CJ hill
[email protected]

These pancakes were easy to make and tasted great! I especially loved the spicy chile relleno filling.


James Muchui
[email protected]

I made these pancakes for a brunch party and they were a huge success! Everyone loved them.


Allan Mushimbei
[email protected]

I followed the recipe exactly and the pancakes turned out perfectly. They were light and fluffy on the inside, and the chile relleno filling was flavorful and delicious.


Irfan Shahani
[email protected]

These pancakes were a hit with my family! Even my picky eater loved them.


Kisan Adhikari
[email protected]

I've never had chile relleno pancakes before, but I'm definitely a fan now! They were so easy to make and the flavor was out of this world.


Kshetragya Janal
[email protected]

These chile relleno pancakes were an absolute delight! The combination of the spicy chile relleno filling and the fluffy pancake was simply divine.