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.
Ingredients
- medium poblano Chili peppers: 4 piece
- olive oil: 1 Tbsp
- onions: 0.5 cup (diced)
- garlic: 3 clove (minced)
- salt: (to taste)
- marinara sauce: 2 cups
- ¼ cups chicken broth: 1 piece (or more if needed)
- chili powder: 4 tsp (to taste)
- oregano: 1 tsp (dried)
- black pepper: (to taste, freshly ground)
- pinch cayenne pepper: 1 piece (to taste)
- ground cumin: 0.5 tsp
- ground cinnamon: 0.25 tsp
- eggs: 5 piece
- ounces Monterey Jack cheese: 6 piece (cubed)
- all-purpose flour: 4 Tbsp
- olive oil: 1 tsp (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
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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.
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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.
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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.
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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.
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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.
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Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake. Chef John
