Stuffed Chiles with Cheese
Chiles Rellenos con QuesoDark green poblano chiles, roasted, peeled, and stuffed with cheese, then coated with a fluffy egg batter and fried are probably the most widely known of all the chiles rellenos. In most regions of Mexico poblano chiles are used for rellenos, but Anaheim and fresh New Mexico chiles are often used in the north. They also work very well.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 6 fresh poblano or Anaheim chiles roasted and peeled
- 2 cups shredded Monterey Jack cheese
- ½ cup all-purpose flour
- 4 large eggs separated
- ¼ teaspoon salt
- Vegetable Oil for frying, such as corn oil
Instructies
- Prepare tomato sauce and keep warm.
- Prepare the chiles.
- Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
- Keep the stems intact.
- Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
- Pat the chiles dry with paper towels.
- Stuff each chile with a quarter of the cheese.
- Reshape and secure the opening with toothpicks.
- Put all but 1 tablespoon of the flour on a plate.
- Dust the stuffed chiles with flour and reserve on a plate.
- Put the egg whites in a large bowl, and with an electric mixer (or by hand) beat until foamy.
- Add the salt and beat to stiff peaks.
- Beat in the egg yolks, at slow speed 1 at a time.
- Beat in the reserved 1 tablespoon of the flour.
- In a heavy medium skillet, heat about 1 cup of oil until hot (375°).
- One at a time, dip the chiles into the egg batter to coat.
- Place a chile gently with two wooden spoons or tongs into the hot oil.
- Cook, turning once, until golden brown, about 2 minutes per side.
- Drain on paper towels.
- Repeat with remaining chiles.
- Remove toothpicks.
- Serve hot with the tomato sauce spooned over the chiles.
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