Chiles Rellenos III
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
8-10 (7″) poblano chiles
3/4 pound grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2-1/2 tsp. salt
1/2 tsp. freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)
Instructions:
Roast the chiles. (See Procedure)
Preheat the broiler.
Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
In a large saucepan, heat 1/2″ of shortening to 375F. on a deep-fat thermometer.
Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful–they are delicate) to paper towels to drain. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese. Serve immediately, accompanied by your favorite salsa.