Classic Chile Rellenos
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:
6 medium or large poblano peppers, roasted, stemmed, peeled and seeded
16 oz. crumbled mexican cheese
1 small onion chopped
2 Tbsp. flour
4 eggs whites and yolks separated
1/4 tsp. salt
2 cups oil
Instructions:
While roasting the peppers, mix the cheese and onions in a medium bowl . Once the peppers are done roasting, take each pepper and cut a slit down the side. Carefully stuff each pepper with some of the cheese mixture and secure with a toothpick.
Coat the peppers with flour. In a medium bowl beat the egg whites until fluffy, then add the yolks and salt. Beat together, until well blended.
Heat the 2 cups of oil. Take each pepper and dip into the egg mixture and place them in the hot oil. Cook until they are golden brown.