Chiles Rellenos
Chiles Rellenos, meaning stuffed chiles in Spanish, are green chile peppers usually stuffed with cheese and coated with an egg batter. This traditional Mexican favorite is easier to cook than you might think.
Recipe credit: The Global Foods Online Kitchens
4 fresh Anaheim, Pasilla, or another variety of large green chile peppers, or canned whole green chile peppers
1/2 pound Monterey jack cheese
2 eggs, separated
3 tablespoons flour
1 teaspoon salt
Vegetable oil for deep frying
1 can salsa ranchera or another red sauce
1. If using fresh chiles, wash and dry them. Cut a slit lengthways in the side of the chile. Remove the seeds and pith, but leave the stem attached.
2. Place the chiles below a broiler and turn them until they become blistered all over their surfaces. This will make it easy to remove the skin from the peppers.
3. Cut or shred the cheese and stuff it into the chiles.
4. Heat the oil in a deep pan or fryer.
5. Whisk the egg whites with an electric mixer until stiff peaks form.
6. Mix the egg yolks, flour, and salt. Fold into the eggwhites, but do not overmix.
7. Dip the stuffed chile peppers into the batter so that they get a thick coating all over.
8. Fry the chiles a few minutes on each side until the batter becomes crispy. Dry them on a paper towel.
9. Heat the salsa and spoon it over the chiles before you serve them. Recommendation: serve on a warm plate with Mexican Rice and Refried Beans.
