Chiles rellenos -border grill

Yield: 6 Servings

Measure Ingredient
6 Poblano chiles
1 cup Grated anejo
½ cup Crumbled queso fresco
1 cup Flour
3 Eggs; beaten
¼ cup Unsalted butter
Tomato and chile pepper salsa
Tomatillo salsa
Sour cream


Roast the chiles either under the broiler or over a gas burner on all sides until charred, but not burned. Place immediately in a plastic bag to steam until cooled. Then carefully peel the Chiles. Slit along one side (do not cut in half)and remove the seeds. Rinse under cool water to remove excess skin or seeds.

Toss the cheeses together and press into 6 oblong shapes large enough to fit into the chiles. Wrap each chile and the cheese, being careful that the seams are closed. Dredge each stuffed Chile in flour, dusting off any excess.

Dip floured Chiles into the beaten eggs. Melt the butter and heat until hot but not browned. Add the chiles one at a time. Lightly brown on both sides.

Serve on bed of red and green salsas with a dollop of sour cream.

MAKES 6 SERVINGS as appetizer or side dish.

SOURCE 1) *Mary Sue Milliken and susan Feniger, Border Grill, Santa Monica, California. 2) Rose Dosti's New California Cuisine (1986) 3) Pat Hanneman's private collection, Kitpath@... 4) mailto : Brenda's RecipeCafe and Sierra's MEGs. 11/1/98

PANTRY NOTES: ANEJO, also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or washed and dried feta are good substitutes; or a combination. PANELA -- a mild, milky-tasting, fresh white cheese often sold in rounds also called QUESO FRESCO. Substitute a Ricotta, farmers, or dry cottage cheese. 1-½ cups Recipe by: Mary Sue Milliken & Susan Feniger* Posted to MasterCook Digest by kitpath@... on Nov 01, 1998, converted by MM_Buster v2.0l.

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