Southwest Chile Rellenos

FREE RECIPE PREVIEW

Ingredients — preview

• 10 ounces shredded cheese preferably Monterey jack cheese or asadero, shredded, about 3 cups
• 4 each whole hatch or poblano chile
• 4 each egg whites

Preparation — preview

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.