Chiles rellenos (tht)

1 Servings

Ingredients

Quantity Ingredient
1 cup Plus 2 tablespoons grated Manchego cheese
1 cup Plus 2 tablespoons grated Panela cheese
¾ cup Grated Anejo cheese
6 larges Poblano chiles, roasted, peeled,, slit lengthwise down one side and seeded
Flour for coating
4 larges Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1½ cup Vegetable oil
2 cups Roasted Tomatillo Salsa
6 tablespoons Crema

Directions

In large bowl combine Manchego, Panela and Anejo cheeses. Set aside.

Working on a towel-lined counter, spread open 1 chile at a time. Mold ½ cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs.

Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1½ minutes per side. Drain on paper towels.

Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.

Recipe by: TOO HOT TAMALES SHOW #TH6125 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@...> on Jun 09, 1997

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