***CHILES*** Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off all excess.

***BEEF***
Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick.

***BATTER***
Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in.

***MAKING THE RELLENOS***
Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides.

Origin: Indian-Mexican Recipes---Walt
Posted By: waltgray@mnsinc.com
Date: September 1995

Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.

From: an unknown Cooking List

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 375°F. 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

Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Origin: Sunny Conley , Via: Chile Head Mailing List
Posted By: Sunny Conley, sunny@zianet.com
Date: Tue, 08 Dec 1998

Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired.Insert strips of Jack cheese being careful not to split chile.

Prepare batter: Sift flour with baking powder and salt, then add cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately.

Variations:
For thicker crust "double-dip" (repeat dipping sequence). For crunchy crust use buttermilk instead sweet milk in batter.

Hint: Keep one hand for "dry", the other for "wet".

From: Elena Zelayeta, Elena's Secrets of Mexican Cooking.

Red Aneheims have more flavor than green. Open the chiles, which have been de-seeded, and put in cheese fingers, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered.... let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug in BC From: Doug Irvine <dougandmarie@home.com> CC: chile-heads@globalgarden.com 14 Aug 1998

From: Doug Irvine

Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes.

From: Elena Zelayeta, Elena's Secrets of Mexican Cooking.

Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes.

From: Elena Zelayeta, Elena's Secrets of Mexican Cooking.

RANCHERO SAUCE-SEE RECIPE:

Cut the cheese into oblong pieces about an inch wide and 2 inches long, and place inside the peeled chiles. (see note following directions) Beat the eggwhites until stiff. Beat the yolks in a separate bowl, combining with the flour. Lightly fold the yolk mixture into the whites. Drop the peppers into the mixture, one by one. Heat the oil in the skillet to moderately hot, then picking the chiles up with a spoon, place them in the pan, and fry until golden brown on both sides. Serve piping hot, topped with Ranchero Sauce. (recipe to be posted) Note: If you are using fresh chiles, they must be peeled, as the batter will not adhere to the slick skins of the chiles. Do this by charring the chiles either over an open flame or under the broiler. Then steam them in a hot towel, and when they are cool enough to touch, remove the skins. I got this recipe from Martha Campbell, a mexican senorita who had married a friend of ours, and was our neighbor back in the '50s. She was an excellent cook, and gave me many fine recipes. Chile Rellenos are often made with other stuffings than cheese. I have other recipes where they are stuffed with meat, sardines, rice, and a combination of meat and vegetables. Martha often made this same recipe using bell peppers. Actually, any pepper and almost any stuffing can be used, according to your personal tastes. Whatever cheese or other stuffing you choose, they are delicious!

From: Barb

1.In a large saucepan of boiling water, cook the potatoes until fork-tender, aobut 20 minutes. Drain, cool slightly and peel. Transfer to a large bowl and mash roughly.
2.Using a small sharp knife, slit the chiles lenghtwise, leaving the stems intact. Carefully remove the seeds and veins. Place the chiles in a bowl, cover whit hot water and let soak until just beginning to soften, about 20 minutes (depending on how dry they were in the first place). Drain.
3.Add the cheese to the potatoes, season with salt and mash together well. Stuff the chiles fully with the filling, but leave enougfh room so that the seams almost close.
4.Heat the oil in a large nonreactive skillet. Gently fry the chiles in batches, rolling them over from time to time so that they cook evenly without browning too much, about 5 minutes. Transfer to paper towels to darain. Reserve the oil in the skillet.
5.Make the tomatillo sauce: In a large nonreactive saucepan, cover the tomatillos with water and simmer until soft, about 10 minutes. Drani and transfer to a blender. Add the onion and garlic and blend until almost smooth (but still textured)>
6.Preheat the oven to 350. Heat the reserved oil iln the skillet. Add the brown sugar and fry for a few seconds. Add the tomatillo sauce, season with salt and cook over high heat until reduced, about 5 minutes. Stir in the chicken stock.
7.In a baking dish large enough to hold the chiles in one layer, arrange the chiles side by side. Pour the tomatillo sauce over the chiles and bake until heated through, about 15 minutes. Serve warm.

From: Barb

Roast and peel chiles, being careful not to cook through flesh. Carefully cut one lengthwise slit in each and remove seed sac beneath stem. Set aside for stuffing.

Heat 1 tablespoon oil in large skillet over medium heat. Saute onion and garlic until soft, about 5 minutes.

Add pork and cook, stirring and tossing, until evenly browned.

Add remaining ingredients and reduce heat. Cook over medium low heat, stirring occasionally, until liquid is evaporated, about 1/2 hour.

Divide pork mixture and stuff into each chile. Dip each first in flour and then in egg to lightly coat.

Heat remaining oil in large skillet over medium heat. Saute chiles, split side up, until lightly browned on 3 sides, 2 minutes total.

Serve with dollops of sour cream.

From: an unknown Cooking List

Preheat an oven to 350 degrees.
Cut the top off each chile, remove the seeds and the membranes and save the tops.
Brown the ground beef and onion in a skillet, breaking up any large clumps of beef. Add the peanuts, raisins, carrots, hard-cooked egg and peas and cook for 5 minutes. Season to taste with salt and pepper. Fill each rocoto with the meat mixture and cover with the rocoto tops.
Place the potatoes in a lightly greased pan and arrange the filled rocotos on top. Beat the milk and eggs in a seperate bowl and pour over the rocotos. Sprinkle the cheese around the rocotos and bake for 10 minutes.

Serves: 4-6
Heat Scale: Medium

From: Chile Pepper magazine,