Corn & cheese chiles rellenos
Yield: 12 Chiles MMMM
Ingredients:
- 12 Poblano Chiles
- 8 oz Grated cheddar cheese
- 8 oz Monterey jack cheese grated
- 1/2 c Whole kernel corn
- 2 ts Dried basil
- 1 ts Dried oregano Pepper MMMMM-----------------------FOR THE BATTER----------------------------
- 6 lg Eggs separated
- 2 tb Flour
- 2 tb Baking powder
- 1 pn Salt
Instructions:
Flour Red chile sauce Fresh Cilantro sprigs Corn oil 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
