It takes a dedicated team at United Way of Southern Nevada collaborating with individuals and organizations throughout Southern Nevada to achieve our mission of improving lives in our community. One member of that committed team is UWSN Program Manager Marisol Ortega.

After working for the Arizona Housing Coalition in Phoenix, AZ, Marisol Ortega joined UWSN in February 2018. In her role as Program Manager, Marisol is responsible for the planning and implementation of several programs that help empower families and individuals in Southern Nevada. 

Outside of the office, Marisol likes getting outdoors with some daring activities. She loves skydiving, going off-road with her Jeep and riding quads all over the desert. Her favorite recipe? Chiles Rellenos, perfect for serving with salad, beans or Spanish rice!

Chiles Rellenos

Ingredients:

  • 2 tbsp Corn Oil or Vegetable Oil (plus a little more for frying)

  • 1/2 medium onion, finely chopped 

  • 1 can (8 ounces) tomato sauce 

  • 1 tbsp minced garlic

  • 1 cube chicken bouillon diluted in 3 cups of boiling water

  • 1 sprig cilantro

  • 4 poblano peppers

  • 6 oz (or more) oaxaca cheese

  • 3 eggs separated

  • Flour for dredging

Sauce:

  1. Heat 2 tbsp. oil in medium saucepan over medium high heat.

  2. Add onions. Cook, stirring occasionally, until soft, about 5 minutes. 

  3. Add tomato sauce and garlic to the saucepan; cook until garlic is fragrant, about 1 minute more. 

  4. Add chicken bouillon mixture and cilantro sprig to pot; bring liquid to boil. 

  5. Reduce heat to medium low and simmer, stirring occasionally, until sauce thickens, about 25 minutes. 

  6. Strain sauce, discarding solids; keep warm.

Peppers:

  1. Place poblano peppers over direct fire of stove. Cook, turning occasionally, until skin is completely charred, about 8 minutes. 

  2. Transfer peppers to zip-top bags until cool. 

  3. Peel peppers; rinse under cool water. 

  4. Using small knife, make 2” slice on side of pepper; remove seeds and rinse under cold water. 

  5. Using paper towels, pat peppers dry inside and out. 

  6. Place cheese inside each pepper, overlapping sides of slit to enclose cheese. Transfer peppers to refrigerator.

  7. Heat 1½” oil in heavy-bottomed pot over medium-high heat until temperature registers 350°F on deep-fry thermometer. 

  8. In clean bowl, beat egg whites until stiff peaks form. 

  9. In separate bowl, beat egg yolks until combined. 

  10. Gently fold yolks into egg whites.

  11. In batches of two, dredge pepper in flour, tapping off excess; dip in egg mixture and transfer to hot oil. 

  12. Fry peppers until batter is golden brown and crisp and cheese melts, about 6 minutes, flipping peppers with large metal spoon with holes. Transfer to paper towel-lined plates to drain.

  13. To serve, divide peppers among serving plates, top with sauce. Serve with salad, beans or Spanish rice.

 

Me and My Recipe | Marisol Ortega