Chiles Rellenos III
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
4 fresh red New Mexico chiles, roasted, peeled, seeds removed through a slit, stems left on
Sharp cheddar cheese, cut in sticks
3 eggs, separated
1 Tbsp water
3 Tbsp flour
1/4 tsp salt
Flour for dredging
Vegetable oil for frying
Stuff the chiles with the cheese sticks, pushing the cheese through the slit in the chile, then dredge the stuffed chiles in the flour.
Beat the egg whites until they form stiff peaks.
Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites.
Dip the chiles in the batter and then them fry in 2 to 3 inches of oil until they are golden brown. Top with the green chile sauce (see recipe for “Classic Green Chile Sauce”).
Serving Suggestions: Serve with shredded lettuce and guacamole, Spanish rice, and refried beans.
From “Fiery Foods and BBQ”, Nov/Dec 2008