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Chiles Rellenos (Stuffed Chiles)
Serves 4
8 whole Poblano chilies, washed
8 ounces white cheese, (preferably from Oaxaca or Chihuahua, although
Monterrey Jack is a very good substitute), cut into 8 pieces
4 eggs, separated
1 cup flour
Salt and pepper
Oil for frying
Heat the oven broiler. Move the racks onto the middle level of the oven.
Place chilies directly on the oven racks. Allow them to brown and blister,
turning them occasionally with tongs (this should take about 10 to 15
minutes).
Remove chilies from the oven. While they are still hot, place them in a
plastic bag and seal tightly. Let chilies steam in bag for about 5 minutes.
Remove them from bag and peel. Do not remove stems. Slit chiles carefully and remove seeds.
Rinse them to remove any extra seeds.
Place a piece of cheese inside each chile. Put the flour, seasoned with salt
and pepper, in a pie plate. Dip each chili in the flour and lightly coat it.
In a large skillet, add enough oil so that it is 1 inch deep, and heat.
Beat egg whites until stiff. Beat egg yolks, and fold them gently back into
whites, preserving the volume of the whites. Using a slotted spatula, dip
entire chili into the egg, and coat well, covering up all the flour coating.
Shake off excess.
Immediately slip chilies into the hot oil, and fry until they are golden,
about 2 minutes on each side. Place no more than three chilies at a time in
the pan, or you will not have enough space to turn them over. Serve
immediately.
Tip: When choosing Poblano chilies, make sure they are deep green, with no
blemishes or wrinkles. Monitor the roasting and steaming process carefully
for this recipe, as overcooked Poblanos will fall apart when they are filled
and fried. Be extra careful when removing the seeds, so that the stem of the
chile does not tear off.
Some Poblano chilies are more bravo than others. You can't judge how hot or
mild a chili is when you buy it. Only eating the chile will give you a true
idea of its flavor. Every crop has an individual personality. A chili's
internal fire is determined by growing conditions, the amount of rain, or
the fertility of the soil.
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