Ingredients:
1 1/2lb ground turkey
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins
5 Italian plum tomatoes (canned, drained and chopped)
1 1/2 tbls cider vinegar
1/2 cup toasted almond slivers
Salt and Pepper to taste
12 large poblano chiles
6 large eggs (separated)
1 1/2 tbls all purpose flour
1/2 cup all purpose flour (in a shallow dish)
3/4 tsp coarse salt (kosher)
Peanut or vegetable oil for frying
You can roast the chiles in an open flame if you have a gas burner. Rotating directly on the flame allowing the other layer to char. Or you set your oven to broil. Coat the chiles with a little oil and place on a tray. Place under the heated broiler and allow to broil for 20 minutes, turning it occasionally to ensure charring on all side. Once the outerskin is charred, remove from heat and place in a bowl and cover with plastic wrap. Allow to steam.
To make the picadillo, heat oil in a large skillet on medium heat. Add onions, season with salt and pepper. Stir the onions for approximately 5 minutes. Add the garlic and cook for another 2 minutes continually stirring so as not to let the garlic burn. Add ground turkey breaking it up with a wooden spoon as you stir it with the onions and garlic. Remove any clumps and cook until turkey is completely browned. Add the cinnamon and cloves and cook for another minute. Add the tomatoes, raisins and vinegar. Lower the heat and allow simmer, stirring occasionally, until the pan juices are gone and all the ingredients as well incorporated; approximately 20-25 minutes.
Once the chile peppers have cooled. Uncover the plastic wrap and gently remove the outer layer or skin. The skin should come off in large pieces. Be very careful so as not to tear the peppers. Cut a slit across the top (stem end) of the pepper and then down the center creating a "T" opening. With a small spoon, remove all the seeds and membrane. Be very careful not to scrape too hard so as not to tear the pepper. If you want heat, leave the membrane. Loosely stuff each pepper with the picadillo and close with a toothpick.
In a large bowl, beat your egg whites with salt until soft peaks. Beat in each egg yolk one at a time. Then beat in the 1 1/2 tsp of flour until flour disappears. Heat your oil in a large heavy skillet deep on medium with enough to fry the chiles. As the oil is heating, roll the stuffed chiles in the 1/2 cup of flour in the shallow dish. Patting gently to remove excess. When the oil is hot, dip the stuffed chiles into the egg mixture, shake off excess and carefully place in the hot oil. Repeat with the other chiles. Do not crowd. The chiles will brown pretty quickly, gently roll them over to ensure browning occurs on all sides evenly. Remove from skillet and allow to drain on a paper towel. Cover to keep warm while you cook the rest.
To serve, place a stuffed chile relleno on a plate, ladle with your favorite salsa (red or green) and serve with your favorite rice (spanish or cilantro lime). Enjoy!
