Corn & Cheese Chiles Rellenos Recipe
Yield: 12 ChilesRecipe by luhu.jp
Ingredients:
FOR THE CHILES
12: Poblano Chiles,
8 ounce: Grated cheddar cheese,
8 ounce: Monterey jack cheese, grated
1/2 cup: Whole kernel corn,
2 tsp: Dried basil,
1 tsp: Dried oregano,
Pepper,
FOR THE BATTER
6 large: Eggs, separated
2 tbsp: Flour,
2 tbsp: Baking powder,
1 pinch: Salt,
Flour,
Red chile sauce,
Fresh Cilantro sprigs,
Corn oil,
Directions:
1. Preheat the broiler.
2. Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides. Wrap in a plastic bag and cool.
3. Peel the skins from the chiles, and carefully make a slit in one
side of each chile. Remove and discard the seeds, rinse the chiles,
and pat dry.
4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.
5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
deep skillet. Heat the oven to 350F.
6. Beat the egg yolks in a medium sized bowl until slightly
thickened. Use clean, dry beaters to beat the egg whites in a large
bowl until stiff but not dry. Fold the egg yolks along with the
flour, baking soda, and salt into tht egg whites. Place additional
flour in a flat dish.
7. Roll each chile in flour to coat. Working in batches, dip each
chile into the batter. Fry until golden brown (about 2 minutes per
side.)
8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
the red chile sauce on each serving plate, and top the sauce with 2
chiles rellenos. Garnish with cilantro sprigs. Serve hot!
Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net
Typed in MM format by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120
Source from luhu.jp
2. Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides. Wrap in a plastic bag and cool.
3. Peel the skins from the chiles, and carefully make a slit in one
side of each chile. Remove and discard the seeds, rinse the chiles,
and pat dry.
4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.
5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
deep skillet. Heat the oven to 350F.
6. Beat the egg yolks in a medium sized bowl until slightly
thickened. Use clean, dry beaters to beat the egg whites in a large
bowl until stiff but not dry. Fold the egg yolks along with the
flour, baking soda, and salt into tht egg whites. Place additional
flour in a flat dish.
7. Roll each chile in flour to coat. Working in batches, dip each
chile into the batter. Fry until golden brown (about 2 minutes per
side.)
8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
the red chile sauce on each serving plate, and top the sauce with 2
chiles rellenos. Garnish with cilantro sprigs. Serve hot!
Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net
Typed in MM format by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120
Source from luhu.jp