Corn and cheese chiles rellenos

Yield: 12 chiles

Measure Ingredient
12 \N Poblano Chiles
8 ounces Grated cheddar cheese
8 ounces Monterey jack cheese, grated
½ cup Whole kernel corn
6 larges Eggs, separated
2 tablespoons Flour
2 tablespoons Baking powder
1 pinch Salt
2 teaspoons Dried basil
1 teaspoon Dried oregano
\N \N Pepper
\N \N Flour
\N \N Red chile sauce
\N \N Fresh Cilantro sprigs
\N \N Corn oil

FOR THE CHILES

FOR THE BATTER

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet.

Broil until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one side of each chile. Remove and discard the seeds, rinse the chiles, and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.

Season this filling with pepper. Gently stuff each chile with 2-3 tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use clean, dry beaters to beat the egg whites in a large bowl until stiff but not dry. Fold the egg yolks along with the flour, baking soda, and salt into tht egg whites. Place additional flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each chile into the batter. Fry until golden brown (about 2 minutes per side.)

8. Transfer to paper towels using a slotted spoon. Place ¼ cup of the red chile sauce on each serving plate, and top the sauce with 2 chiles rellenos. Garnish with cilantro sprigs. Serve hot! Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

Similar recipes