Chevys' Three Cheese Chile Rellenos

Recipe Ingredients

1 1/2 cups	355ml	Shredded Cheddar
1 1/2 cups	355ml	Shredded Monteray jack
1 cup	237ml	Queso fresco - plus additional
		For garnish - (a fresh white cheese sold
		In the store, if not available can
		Substitute farmer cheese or feta cheese)
6		Eggs
1/4 cup	15g / 0.5oz	Flour - plus
2 cups	125g / 4.4oz	Flour - for dredging
8		Poblano chiles - (abt 5" long) - roasted, peeled
		Canola oil - for frying
		Ranchero Sauce
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Minced garlic
3/4 cup	46g / 1.6oz	Chopped onion
3 cups	187g / 6.6oz	Chopped tomatoes
2 teaspoons	10ml	Tomato paste
1 1/2 teaspoons	7.5ml	Chipotle puree
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Minced fresh oregano

Recipe Instructions

Combine the 3 cheeses in bowl and refrigerate.

Separate the eggs into separate mixing bowls. Beat the whites on high speed until soft peaks form; add the 1/4 cup flour and mix for 10 seconds. Add the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.

Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled.

Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mixture and coat completely.

Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.

To serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.

For the Ranchero Sauce: Heat the oil over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock.

This recipe yields 4 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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