Category: Meatless -

Chile Rellenos     

Ingredients:
6 Ancho, Pasilla or Anaheim Chiles, roasted
1/2 pound Monterey Jack cheese, thinly sliced
1 Tbsp. plus 1/4 cup Flour
6 Raw eggs (separated)
1 cup Corn oil

Preparation:
Peel each chile.
Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
Heat salsa in a medium saucepan. Place one or two Rellenos on each plate and pour salsa over them. Serve immediately.

Date added: 2012-11-18
Number of visits: 2802