Chiles Rellenos

[cookiedog]

Rellenos in spanish means "stuffed". Not only do the chiles get stuffed, but whenever I make them, my family stuffs themselves as well. There are many different recipes on zaar and for this demo I will be making the chiles from Chiles Rellenos With Tomato Sauce.

First, gather the ingredients. Try to choose smooth straight chiles, as they are easier to peel. I like to use a combination of Anaheim and Poblano. Chiles often vary in heat from one chile to the next.


Char or roast the chiles until they are blistered. This can be done in a dry pan or comal on the stovetop, under the broiler, or even dipped for a minute in very hot oil. I prefer to use the stovetop method.



When chiles are blackened, put them in a bowl and cover with plastic wrap for 15 to 20 minutes. They could also be steamed in a plastic or paper bag.



Remove the chiles and peel the skins off. Sometimes they peel off in great big pieces and sometimes you have to work a little harder. Don't worry about getting every little piece. Do not rinse them in water.


Now it's time to remove the seeds. I use two different methods depending on which type of chile. For the Anaheim- cut off the stem end of the chile and discard it, then remove the seeds. These chiles are much easier to fill from the open top.


For the Poblano chile- cut a slit in the chile along one edge. Use a spoon or paring knife to remove the seed placenta and any membranes being careful not to tear the chile. Of course you can use the best kitchen tool of all- your fingers! Don't forget to wash your hands when you are done.


Now it is time to stuff them. My favorite way is with cheese, but you could also use picadillo or other meat fillings. I usually slice the cheese in wedges, but grated cheese works as well.


Don't stuff the chiles so much that you are unable to close them.


Roll the chiles in flour.


Separate the whites and the yolks of the eggs. Beat the egg whites to stiff peaks. It helps to put a bit of salt in the whites before beating.



Then, slightly mix the yolks. Finally, fold the two together. If you like really fluffy batter you can mix in a little flour.


Dip the chiles one at a time into the batter and spoon batter over the top to cover.


Slide chiles into the hot oil. If you see any "holes" in the batter covering the chiles, just spoon a little batter over them.


Fry for a few minutes until golden and then using tongs, turn to cook on the opposite side.


Remove from oil and drain on a paper towel.


You can serve these as they are or simmer them in a tomato sauce/broth. Don't forget to pass the sour cream!


If you have questions, please post them in the Mexican Cooking forum where the experts will be happy to answer them for you.