Chiles Rellenos

Recipe Ingredients

1 cup	146g / 5.1oz	Grated Manchego cheese - plus
2 tablespoons	30ml	Grated Manchego cheese
1 cup	146g / 5.1oz	Grated Panela cheese - plus
2 tablespoons	30ml	Grated Panela cheese
3/4 cup	109g / 3.8oz	Grated Anejo cheese
6 cups	1422ml	Poblano chiles - roasted, peeled, (large)
		Slit lengthwise down one side and seeded
		Flour - for coating
4		Eggs (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	355ml	Vegetable oil
2 cups	474ml	Roasted Tomatillo Salsa - see * Note
6 tablespoons	90ml	Crema - see * Note

Recipe Instructions

* Note: See the "Roasted Tomatillo Salsa" and "Crema" recipes which are included in this collection.

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 1/2 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 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 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles.

Transfer chiles to a baking dish or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes.

To serve, coat with Roasted Tomatillo Salsa (other salsas can also be used). Top with a dollop of Crema.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6125 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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