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Chiles Rellenos #3
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    Chiles Rellenos #3

  • Eight to ten 7-inch green chiles (Anaheims, poblanos, or Big Jims)*, roasted and peeled, seeds intact, stems attached (procedure follows)
  • 3/4 pound grated mild Cheddar (about 3 cups)
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • vegetable shortening for frying
  • 4 large egg yolks, beaten
  • 4 large egg whites, beaten until foamy
  • 1/4 pound grated sharp Cheddar (about 1 cup)

    Accompaniment: prepared salsa (optional) *available at Hispanic markets and some specialty foods shops

    Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.

    In a large saucepan, heat 1/2 inch shortening to 375F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain.

    Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

    TO ROAST PEPPERS:
    Can be prepared in 45 minutes or less.
    Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
    Makes 8 to 10 stuffed chilies

    Origin: Gourmet ,
    Posted By: Via: Epicurious Food
    Date: September 1995

    *BACK TO MEXICAN*







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