Chiles Rellenos
By: Sheri Wetherell
Published: Thursday, February 11, 2010 - 4:54pm

Ingredients




10 Anaheim or Poblano chiles
1 pound Monterey Jack Cheese, shredded
2 cups flour, seasoned with salt and
4 eggs, separated
1/2 teaspoon salt
2 cups vegetable oil for frying

Preparation

1 Char peppers over a gas flame or under broiler, turning to blacken all over. Place in a deep bowl, cover with a plate and allow to cool completely before removing from bowl, about 15 to 20 minutes. Rub off charred skin - do not rinse - this would remove all of the flavor developed. Cut a slit lengthwise, stopping about 1/2-inch from the tip. 2 Remove seeds and veins. 3 Stuffing 4 Preparation:Stuff each chile with shredded cheese. Use toothpicks to skewer sides or the filling will fall out. Dredge chiles in flour, seasoned with salt and pepper. Separate eggs. Beat whites until foamy, add salt and beat until stiff. Beat yolks, then fold into whites. 5 Working quickly, dip chiles in eggs to coat. Fry chiles in 1 inch of hot corn or peanut oil in large skillet, turning to brown evenly. Drain on paper towels. Serve with tomato sauce.

About


In Mexico, a chile relleno is a special dish. It is not often seen on restaurant menus and almost never seen served at a typical taqueria. Another variation of chiles rellenos includes fresh corn (elote) kernels grated in with the cheese filling.