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Chile Rellenos

March 22, 2014

Chile Rellenos is a very common New Mexican dish where a roasted green chile is stuffed with cheese, battered, and fried. As you would expect, relleno appropriately translates to stuffed in English.

Chile relleno shown with beans and sopapilla

Chile relleno shown with beans and sopapilla

Difficulty: Med-Difficult
Prep Time: 45 min
Cook Time: 15 min
Total Time: 1 hour
Yield: 8 chiles
Taste: Muy Bueno

Ingredients:
8 large roasted and peeled green chiles (Anaheim, or Poblano can be substituted)
4-6 large eggs, separated (approx. 1 egg for 2 small/medium chiles)
1.5 blocks of cheese, usually a white cheddar
vegetable oil for frying
Pinch of salt
Optional salsa to serve it with

Procedure:
1) Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. Remove from the heat and let them cool to room temperature

2) Let the chile cool and then peel the skin from the chile, be careful to not tear the chile while peeling it.

3) Make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches long. Use a spoon and insert it into the cut to scrape out the seeds and the white membrane.

4) Place a slice of cheese into the chile. If the cheese is too large, trim it down until it fits inside. Don’t over-stuff it. Make sure the open edges of the chile still come together.

5) Separate the egg whites from the yolks. Please each in separate bowls. Beat the cold egg whites until they are stiff.

6) In a separate bowl, mix the remaining yolks. Slowly fold them in with a pinch of salt into the egg whites.

7) One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.

8) Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.

Tip: Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it’s the right temp. If it sinks, the oil is not hot enough.

Source: http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm

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From → Main Dish

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