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Chiles Rellenos - 'Hot Tamles'

Cuisine: Mexican
Serves: 1 people

Recipe Ingredients

1 cup 146g / 5.1ozPlus 2 tablespoons grated manchego cheese
1 cup 146g / 5.1ozPlus 2 tablespoons grated panela cheese
3/4 cup 109g / 3.8ozGrated anejo cheese
6 cups 1422mlPoblano chiles - roasted, peeled (large) slit lengthwise down one side and se
  Flour for coating
4   Eggs (large)
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly ground black pepper
1 1/2 cups 355mlVegetable oil
2 cups 474mlRoasted tomatillo salsa
6 tablespoons 90mlCrema

Recipe Instructions

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 350F. 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 a 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 dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes.

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



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