Chiles Rellenos With Cheese

Recipe Ingredients

6		Poblano chiles
1 cup	146g / 5.1oz	Monterey Jack cheese - cubed
1/2 cup	31g / 1.1oz	Flour
3		Eggs
1 tablespoon	15ml	Water
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Lard or vegetable oil for - frying

Recipe Instructions

Toast chiles on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chiles to steam for 20 minutes. Peel chiles, and discard skins. Slit chiles lengthwise 1/4 inch from stem to 1/4 inch from tip. Remove seeds and piths, leave stem intact.

Place equal amounts of cheese in chiles. Roll stuffed chiles in flour. Set aside. Separate eggs, beat whites until stiff. Beat yolks with water and salt, fold into whites Heat lard or oil in skillet over medium heat. Dip chiles into egg mixture. Fry until light golden brown. Drain.

Source:
Susan Feniger and Mary Sue Milliken

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