Chile Rellenos De Queso (Chiles)

cookiedog's Note:

Although I love chiles rellenos and make them all the time- I have never actually sat down to write the recipe. I saw this in Gourmet magazine and it is so close to how I make them I decided to post it. Sometimes I don't make the sauce and just serve the rellenos with salsa or you can cut the sauce amount in half as it makes a lot. I like to use a mix of poblano chiles and anaheim. When choosing chiles, the straighter they are the easier they will be to roast and peel. Cooks note: Chiles can be roasted and stuffed 1 day ahead. Chill covered. Sauce can be made 1 day ahead. Chill, uncovered, until cool, then cover.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

For chiles

• 4 large fresh poblano chiles (1 lb.)
• ½ lb monterey jack cheese , coarsely grated (2 1/2 cups)

For Sauce

• 1 ½ lbs tomatoes , coarsely chopped
• 1 cup water
• ¼ cup chopped white onion
• 2 large garlic cloves
• 1 tablespoon distilled white vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 tablespoons corn oil or 2 tablespoons other vegetable oil

For Coating and frying chiles

• corn oil or other vegetable oil
• 4 large eggs , separated
• ¼ cup all-purpose flour

Directions:

1. Roast Chiles: Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
2. Make tomato sauce while chiles stand: Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
3. Heat the 2 tablespoons oil in a deep 12 inch heavy skillet or heat proof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin) season with salt.
4. Stuff and fry chiles: Carefully rub off skins from chiles, leaving stems attached. Poblano chiles: Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (Hotter chiles smell stronger when cut). For Anaheim chiles: slice off the top 1/2 inch of stem end including seed placenta and remove any loose seeds. Wipe chiles clean with a paper towel if necessary.
5. Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired).
6. Heat 1/2 inch oil in another 12 inch heavy skillet over medium heat until it registers 360°F on thermometer.
7. While oil heats, beat egg whites with 1/8 teaspoons salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoons salt in a large bowl, then gently fold in whites.
8. Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
9. When oil is ready,coat chiles, 1 at a time (hold chile by stem or use spoons) in egg batter, spooning it over chile to cover completely; then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
10. Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve or ladle sauce over individual servings. (makes extra sauce).