Feliz Denise Chile Rellenos - Serves 8
Published in: Philadelpia Daily News
8 poblano peppers
2 1/2 cup Monterrey jack cheese mixed with
1/2 cup sharp cheddar cheese
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh oregano
1 garlic clove -- pressed
1 teaspoons ground cumin
8 egg yolks -- cold
8 egg whites -- room temperature
1/2 cup flour
2 tablespoons cold water
pinch sea salt
Fresh ground pepper to taste
Light olive oil
Roast, peel and seed chiles, taking care not to break them. Mix the
cheeses with the next four ingredients in a bowl till well combined.
Stuff the peppers with the filling and secure with a toothpick. Whip
the egg whites at high speed with an electric mixer, until stiff peaks
have formed. Heat the oil in a skillet until a drop of water sizzles when
dropped into the pan. Beat the egg yolks with one tablespoon flour and
salt. Mix the yolks into egg whites and stir until you have a thick
paste. Roll the chiles in a quarter-cup of flour and dip each one in the
egg batter. Coat evenly. Fry, seam side down, on both sides until golden
brown. Place on paper towels to drain. Transfer chilies to plate. Ladle
sauce around chilies. Garnish with cilantro and serve. Serves 4.
Recipe Notes
Here's a little background on the real chiles rellenos - which, by
the way, translates to "stuffed peppers." This is a dish
traditionally made with roasted poblano peppers and cheese; however,
as with any stuffed pepper, any filling you conjure up would probably
work. After stuffing, the chiles are dipped in egg batter and fried.
The key to this dish is the poblano pepper, which is mild compared to
some varieties (although your eyes won't think so if you touch the
seeds and then try to remove your contacts). It's not only my
favorite pepper, it is probably Mexico's most popular pepper.
When shopping for poblanos, you should look for peppers about 6
inches long and 2 1/2 inches wide.
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