Friday, September 23, 2011

Recipe of the Month: Chile Rellenos


6 Fresh green chiles of a mild variety such as Ancho, Pablano or Anaheim
1/2 pound Queso Blanco or Monterey Jack cheese, shredded
(shredded spiced chicken may be used with or instead of the cheese)
1/4 cup flour
6 raw eggs (separated)
2 cups salsa verde and/or 2 cups Homestyle Salsa
1 cup vegetable oil, plus oil to coat chiles
Salt to taste   


Rinse the chiles. Preheat oven to broil.

Coat chiles evenly with vegetable oil. Do not use olive oil, as it has a low smoke point. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

Keep a close watch on the chiles. When the skins start to char and turn black in places, take the chiles out and flip them over. When both sides are fairly evenly charred, remove them from the oven.

Place chiles in a paper bag, roll the tip closed, and allow the chiles to steam. After a few minutes, check the skins. When the skin comes off easily, peel the chiles.

When the peppers are cool enough to handle, slit each pepper lengthwise. You may remove the stem or cut around it according to your preference. Remove the seeds and pulp, and with the back of your knife, gently scrape off any stray seeds which remain.

Fill the chiles. Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.

Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together. Once the chiles are stuffed, you can set them aside for a few minutes or a few hours in the refrigerator.

Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir to a thick paste.

Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve immediately.


Purchase fresh or frozen flame-roasted New Mexico chiles

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