March 2020 // Cook with Chef Claudette Zepeda

1. Gather the ingredients. Below, we're providing a pantry staple ingredient list. Start gathering! It's a vegetarian-friendly dish that uses lots of pantry staples.

2. Start prepping. On Wednesday morning, we'll send a note to start prepping (starting chopping, roasting, blending!)

3. Join us! On Wednesday at 4pm PST / 7pm EST, when you're in the middle of cooking, we'll go Instagram Live on @futureofwomen for a 15-minute cooking class where Claudette will walk us through the meal and answer questions. We have the honor of cooking alongside Claudette (virtually! = split screen), fielding your cooking questions, and otherwise catching up with Claudette. By 4:15pm / 7:15pm, we'll send you on your way to enjoy a delicious meal!

4. Show us what you made! We're partnering with friends who share our passion for adventure and meaningful connection to thank you for doing your part to #flattenthecurve (and #stayhome with us). Lo & Sons, the designers of smart and stylish travel bags, will send a beautiful bag to the cook who posts the most exciting/beautiful/hilarious photo from their Chiles Rellenos cooking experience. Tag us at @futureofwomen @loandsons @claudetteazepeda so we can follow along!

5. Donate! Each class, you’ll have the opportunity to donate directly to a restaurant organization of the chef’s choice via a Donation button on the IG Live screen. We're pleased to announce that today's class benefits:

The LEE Initiative

Founded in Louisville, Kentucky in 2015,
The LEE (Let's Empower Employment) Initiative 

supports more diversity and equality in the restaurant industry;
offers impactful training programs for the next generation of restaurant industry professionals, including an eight-month leadership and development program for women in culinary and a paid nine-month immersive hospitality internship for youth adults; and
gives back to the local community.

The LEE Initiative is active in Louisville, Washington DC, Los Angeles, Seattle, Cincinnati, Brooklyn, Denver, Chicago, Atlanta, Lexington, Boston, San Francisco, and New Orleans.

Ingredient List

Ingredients

For the tomato caldillo:

• 3 beefsteak or Roma tomatoes, seeded and halved

• 1 medium yellow onion, medium cubes

• 4 garlic cloves, peeled and rough chop

• 1 medium serrano chile, halved

• kosher salt, as needed

• 1 Tbsp dried oregano

• 1 Tbsp of water or stock (as needed)

For the chiles rellenos:

• 2 medium poblano chiles, charred/seeded/peeled

• 2 ea 3”x 1” rectangle of asadero cheese or feta (or 50/50)

• 2 large eggs, separated and at room temperature (see “Game plan” note above)

• kosher salt as needed

• 1 cup vegetable or canola oil

Instructions

For the salsa:

1. 
Heat the broiler to high and arrange a rack in the upper third of the oven.

2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add water or stock if needed and salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.

3. 
Transfer to a small saucepan and keep warm over low heat.

For the chiles rellenos:

1. Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. 
(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. Place all of the chiles directly on the rack. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl, cover in plastic wrap or towel.

2. 
Let the chiles steam until cool enough to handle, about 15 minutes. scrape away and discard the chile skins, being careful not to tear the chiles; carefully remove seeds inside. set the chiles aside. 

3. 
Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.

4. Stuff each chile with cheese, being careful not to tear them and close the flaps over the cheese; set the chiles aside. 

5. 
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside. 

6. 
Place the egg whites in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes. 
Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside. 

7. 
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously. 
Working with 1 chile at a time, gently coat the chile in the egg batter on both sides and evenly.
 Lay the chile seam-side down in frying pan.
Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.) 
Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.

8. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.