Chiles Rellenos Potato Galette with Ranchero Sauce {Recipe} #fwcon

Yes! Chiles Rellenos For Breakfastchiles rellenos galette 2

Bound and determined to exhaust my efforts to attend the 2014 Food & Wine Conference in Orlando, Florida, here is the second of my recipes to be entered in their contests. Thanks to the Idaho Potato Commission, a platinum sponsor of the event, one first place recipe winner will receive: a $500 gift card and reimbursement for their full conference pass to the Food and Wine Conference. The recipe will be a featured side dish of the conference and also may be featured on the Idaho Potato website. As a grand prize, one of the winners will also be eligible for an expense paid trip to Idaho September 29 to October 1, 2014. You know how I loves me some travel, so here goes!

One thing I clearly remember from our trips to Mexico is the amazing breakfasts we enjoyed there. Such a mix of eggs, sauces, fresh vegetables & herbs, local fruits and potatoes kept me looking forward to the following morning. When I thought about how to “re-invent” breakfast potatoes, that Mexican flair immediately came to mind. Since the conference is located in the State of Florida, which is a heavily influenced Spanish Mexican Cuban area, I thought it only right to try my hand at a Chiles Rellenos Potato Galette with Ranchero Sauce. With it’s perfect breakfast components, wouldn’t this be a perfect way to celebrate a Florida morning? Buenos dias! 

Chiles Rellenos Galette 1

 

Chiles Rellenos Potato Galette with Ranchero Sauce
Author: 
 
Step 1 - prepare the poblano peppers and compose the galette. **Please note, the baking time will differ depending on the thickness of the potatoes you cut...so check accordingly**
Ingredients
  • 2½ lbs. Yellow Potatoes - sliced very thin with a mandolin (if possible)
  • 3 Large Poblano Peppers
  • 1 10 oz. pkg. Queso Fresco - cut into thirds (can also use a queso blanco if you want a more "melty" cheese instead of crumbly)
  • Extra Virgin Olive Oil
  • Sea Salt & Pepper
  • 3 Egg Whites
  • ⅓ c. Milk
  • 2 TB Sour Cream
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Prepare the poblano peppers by roasting them on a grill, broiling pan or gas flame. Blister the skin well. Place them in a heatproof bowl and cover with plastic wrap. After about 15 minutes, remove the skins and insides of the peppers. Set aside for layering.
  3. Wash potatoes. Slice the potatoes paper thin and set aside (mine shown in picture are thicker than necessary.) Do not rinse them as you need as much starch as possible.
  4. Non-stick spray sides and bottom of a 10" springform pan and place on a rimmed baking sheet. With slightly overlapping, place in a layer of potato slices. Brush with olive oil and LIBERALLY salt and then pepper each layer. Place another layer, oil, salt & pepper and then crumble ⅓ of the cheese over the layer.
  5. Place the poblanos in one layer over the potatoes. Crumble the peppers with ⅓rd of cheese.
  6. On top of the peppers, repeat two more layers of potatoes, oiling, salting and peppering each time with the last of the crumbled cheese over the very top.
  7. Cover with foil and bake for 1 hour.
  8. Whisk together the egg whites, milk, sour cream and some salt & pepper.
  9. After an hour (or when potatoes seem done - you can feel the doneness by sticking a knife in the center), pour on the egg mixture. Shake a little to allow it to settle into the galette. Bake 30 more minutes, removing the foil top if it needs browning.

Ranchero Sauce
Author: 
 
Here is the Ranchero Sauce for the Chiles Rellenos Potato Galette (above)
Ingredients
  • 28 oz. can Whole Tomatoes (with juice)
  • ½ Onion, split in half & chopped
  • 1 clove Garlic
  • handful of Cilantro
  • 1 t. Cumin
  • ½ seeded Jalapeno or to your liking
  • Sea Salt
  • 1 TB Vegetable Oil
Instructions
  1. In a high walled skillet, heat vegetable oil until shimmering. Add ¼ of a chopped onion and saute until they have a nice color.
  2. In a blender, puree the tomatoes with juice, garlic, ¼ of the onion, cilantro, cumin, jalapeno and sea salt to taste.
  3. In the hot pan with the onion, carefully pour in the tomato mixture. You are wanting to give this a "roasty" flavor by cooking and slightly thickening.
  4. To serve galette: Place a spoonful of ranchero on a plate topped with a slice of the potato galette. Garnish options: sour cream, tomato, onion, cilantro.

Chiles Rellenos Galette 3

 

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