Corn and cheese chiles rellenos
12 chiles
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 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 |
| Pepper | ||
| Flour | ||
| Red chile sauce | ||
| Fresh Cilantro sprigs | ||
| Corn oil | ||
Directions
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