Corn & cheese chiles rellenos

12 Chiles

Ingredients

Quantity Ingredient
12 Poblano Chiles
8 ounces Grated cheddar cheese
8 ounces Monterey jack cheese, grated
½ cup Whole kernel corn
2 teaspoons Dried basil
1 teaspoon Dried oregano
Pepper
6 larges Eggs, separated
2 tablespoons Flour
2 tablespoons Baking powder
1 pinch Salt
Flour
Red chile sauce
Fresh Cilantro sprigs
Corn oil

Directions

FOR THE CHILES

FOR THE BATTER

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet.

Broil until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one side of each chile. Remove and discard the seeds, rinse the chiles, and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.

Season this filling with pepper. Gently stuff each chile with 2-3 tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use clean, dry beaters to beat the egg whites in a large bowl until stiff but not dry. Fold the egg yolks along with the flour, baking soda, and salt into tht egg whites. Place additional flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each chile into the batter. Fry until golden brown (about 2 minutes per side.)

8. Transfer to paper towels using a slotted spoon. Place ¼ cup of the red chile sauce on each serving plate, and top the sauce with 2 chiles rellenos. Garnish with cilantro sprigs. Serve hot! Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

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