Southwest Chile Rellenos

Southwest Chile Rellenos
Yield
4each
Yield
4each
Southwest Chile Rellenos
Yield
4each
Yield
4each
Ingredients
  • 10ounces shredded cheesepreferably Monterey jack cheese or asadero, shredded, about 3 cups
  • 4each whole hatch or poblano chile
  • 4each egg whites
  • 5each egg yolks
  • teaspoon ¾salt
  • 1 1/2tablespoon all-purpose flour
  • 1/2 cup Green Chile Saucewarmed
Yield:
Instructions
  1. Pre-heat oven to 400 degrees an fryer to 350 degrees.
  2. Roast chiles over open flame for 3 to 5 minutes turning the chiles as needed. This is to help give flavor and most important to help with peeling the skin for the chiles. Once done place chiles in bowl and cover with plastic wrap and let sit for 15 minutes to steam. After sitting for awhile, peel the skin from the chilis.
  3. When ready, with your fingers, stuff each chile with cheese, filling them full, but not overflowing. You can secure the seam of the chili with toothpick or skewers.
  4. Prepare the batter, beat the egg whites in a large bowl with an electric mixer until hard peaks form. In a separate bowl whisk egg yolks to ribbon stage then add flour, and then re-whisk to ribbon stage.
  5. Next, fold in egg whites into egg yolk mixture until just combined. Note. the batter should be slightly stiff and thick enough to coat the chiles.
  6. Pour 1 cup of flour out on a plate. Lay the first chile, seam-side up, in the flour to coat, using a spoon to cover it thoroughly.
  7. Submerge the chile into the batter, seam-side up, and spoon more batter, if necessary, over it. When evenly coated, pull it from the batter by its stem and let any excess batter drip back into the bowl. No cheese should show—the batter should be thick enough to seal the chile's slit.
  8. Gently lower the chile into the frying oil, holding onto the stem. Fry the chiles for about 4 to 5 minutes, turning as needed to fry them until evenly golden and crisp. Use a slotted spoon to retrieve the chili out of the frying oil.
  9. Drain the chiles on baking rack lined with paper towels.
  10. Transfer the chiles to a heatproof platter or individual plates, then top with chile sauce and cheese. Pop in the oven for about 3 minutes, until the cheese on top has melted. Serve immediately.