Chiles Rellenos Recipe - Cooking Index
Chiles Rellenos Recipe - Cooking Index
| 8 | Poblano chiles | |
| 3/4 lb | 340g / 11oz | Grated mild cheddar cheese - (abt 3 cups) |
| Vegetable shortening - for frying | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 2 1/2 teaspoons | 12ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 4 teaspoons | 20ml | Egg yolks - beaten (large) |
| 4 teaspoons | 20ml | Egg whites - beaten until foamy (large) |
| 1/4 lb | 113g / 4oz | Grated sharp cheddar - (abt 1 cup) |
| Accompaniment | ||
| Prepared salsa |
Using a long-handled fork, char chiles over an open flame, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil chiles on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Using a small knife, carefully scrape the charred skin off the chiles (leave the stems attached).
Carefully cut a lengthwise slit in each chile to form a pocket, and cut out and discard the seeds. Stuff each chile with some of the mild cheddar, and thread shut with a toothpick. In a large saucepan, melt enough shortening to reach 1/2-inch up the sides, and heat to 375 degrees on a deep-fat thermometer.
Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl, carefully fold yolks into egg whites. Working in batches, dredge the chiles in the flour and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning occasionally, until golden, no more than a couple of minutes. Using a slotted spoon, transfer chiles (careful, they are delicate) to paper towels to drain.
Arrange chiles on a flameproof plate and sprinkle with the sharp cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.
This recipe yields 4 to 6 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C14) - from the TV FOOD NETWORK
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