Chiles Rellenos
Read my review of this recipe.
Ingredients:
- 6 fresh poblano or Anaheim chiles
- 14 ounces potatoes
- 8 ounces cream cheese, softened
- 1 3/4 cups sharp cheddar cheese
- 1 teaspoon salt
- 2 eggs, separated
- 1 cup flour
- 1/2 teaspoon pepper
- Oil, for frying
Directions:
Make a slit down one side of each chile. Place them in a dry frying pan over medium heat, turning them frequently until the skins begin to blister. Place the chiles in a strong plastic bag and tie the top to keep the steam inside. Set aside for 20 minutes, then carefully peel off the skins and remove the seeds through the slits, keeping the chiles whole. Dry the chiles with paper towels and set them aside.
Scrub or peel the potatoes and cut them into 1/2 inch dice. Place in a large saucepan, cover with water, and heat them over medium heat. Once they start to boil, lower the heat and cook for about 5 minutes, or until the potatoes are just tender. Do not over cook. Drain them thoroughly.
Put the cream cheese in a bowl and stir in the grated cheese with 1/2 teaspoon salt and black pepper. Add the potato. Filling can either be mixed gently for a chunkier filling or mashed for a smoother filling. Spoon the filling into each chile. Put them them on a plate, cover with plastic wrap, and chill for 1 hour until the filling becomes firm.
Put the egg whites in a clean, greasefree bowl and whisk them to firm peaks. In a separate bowl, beat the yolks until pale, then fold in the whites. Scrape the mixture onto a large, shallow dish. Spread out the flour in another shallow dish and season with remaining salt and pepper.
Heat the oil for deep frying to 375 degrees. Coat the chiles first in the flour and then in egg before adding carefully to the hot oil. Fry the chiles in batches until golden and crisp, 3 to 5 minutes. Drain on paper towels and serve hot.
Serves 6.
Nutrition:
Substitutions:
I had a rough time with this recipe. I had problems getting the skin off the peppers, so most of it stayed on. I also had a hard time getting the batter to cover the peppers. I would definitely go with 4 eggs for 6 peppers. Also, don’t crowd the pan when frying - the peppers will turn out soggy.
The potato filling was different than most Mexican restaurants (I think they do just cheese), but I thought it was really good.
Recipe courtesy of The Complete Book of Mexican Cooking
