NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/1510624
18 Nebraskaland • November 2023 By Jenny Nguyen-Wheatley VENISON AND CHEESE-STUFFED POBLANO PEPPERS Chile relleno is a Puebla Mexican dish: charred peppers stuffed with gooey cheese, dipped in fluffy egg meringue and then deep fried. The fresh poblano peppers and melty Oaxaca cheese are more traditional, but interchangeable. You may use Anaheim peppers instead, and if Oaxaca is difficult to find, try a combination of mozzarella and cheddar cheese for the filling. Prep Time: 5 minutes Cooking Time: 1 hour Servings: 6 Ingredients: • 1 ⁄2 pound of ground venison • 6 medium-large poblano peppers • 1 ⁄2 teaspoon of dried oregano (Mexican oregano preferred) • 1 ⁄2 teaspoon of chili powder • 10 ounces of Oaxaca cheese, shredded • Kosher salt, to taste • 4 eggs, whites and yolks separated • 1 ⁄4 cup of all-purpose flour • Crumbled queso fresco cheese, to taste • Vegetable oil for frying • 1 jar of roasted salsa roja (or homemade) Special equipment: toothpicks, stand/hand mixer 1. On a rimmed cookie sheet, broil the poblano peppers until blistered and fairly charred all over, turning occasionally. If you have a gas stove, use tongs to turn the peppers directly over a medium flame. Transfer peppers to a bowl and cover to allow them to steam in their own heat for about 10 minutes. 2. Over medium-high heat, brown ground venison, chili powder and oregano in 2 teaspoons of oil. Season with salt and allow to cool. 3. Gently scrape off the skin on the poblano peppers, being careful not to break the flesh. Then cut an opening down the length of each pepper to make a pocket, being careful not to cut through the other side. Remove the ribs and seeds. Stuff the peppers with a layer of Oaxaca cheese, cooked ground venison and then more cheese. Secure the openings with toothpicks. Be careful not to overstuff the peppers because they will be difficult to handle in step five. 4. To make the meringue, separate egg whites from their yolks. Beat whites on medium-high speed with a stand/hand mixer until it resembles the thickness of whipped cream. Break the yolks and gently fold them into the meringue. Do not overmix, because the meringue will deflate. Heat salsa roja in a saucepan and keep warm. 5. In a deep-frying pan, preheat 1 to 1 1 ⁄2 inches of vegetable oil to 350° F. When the oil nearly reaches temperature, lightly coat each stuffed pepper with flour and then carefully dip them into the meringue to coat. Fry the chile relleno seam-side down first, and then flip to brown the other side. Do not crowd the pan, so fry in batches; only dip pep pers in meringue just before they go into the oil. Drain peppers on paper towels/frying rack and keep warm while you finish frying the remaining chile rellenos. 6. Ladle hot salsa onto serving dishes and lay one stuffed pepper on top. Remove the toothpicks before serving. Crumble queso fresco on top. IN THE FIELD JENNY NGUYEN-WHEATLEY, NEBRASKALAND