By: American Heart Association
Smoked Sweet Potato Chile Rellenos with Ancho Chile Salsa
- 6 small poblano peppers, or Anaheim chiles
- 2 Medium Sweet Potatoes peeled and smoked till cooked
- 4 ounces Monterey pepper Jack cheese, cut into 6 long strips
- ½ cup diced and sautéed onion
- 1 cup pan seared or grilled corn of the cob
- 1/4 teaspoon dried oregano, preferably Mexican
- 1/4 cup all-purpose flour
- 1/4 teaspoon sea salt
- 2 large egg whites
- 1 tablespoon Olive or grape seed oil oil
- 3/4 cup Ancho Chile Salsa
Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper. Wrap in paper towels until cool.
Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds.
Combine the diced smoked sweet potatoes, onions and corn together. Season with salt and pepper to taste. Evenly fill each poblano chile. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese.
Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.
Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.