Traditional Chiles Rellenos De Queso (Chiles Stuffed With Cheese

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chiles:
  • Put chiles on a hot grill or under the broiler, let skin blister and burn.
  • Turn chiles occasionally so they don't overcook or burn through to the flesh.
  • Wrap chiles in a damp cloth or plastic bag for 20 minutes.
  • The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
  • Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
  • Rinse chiles and pat dry.
  • Filling:
  • Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
  • Stuff filling into the slits in the chiles.
  • Batter:
  • Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
  • Beat egg whites until they are stiff, but not dry.
  • Add salt and egg yolks, one at a time, beating well after each addition.
  • Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
  • Fry chiles in hot oil, turn occasionally, until golden.
  • Drain on paper towels.
  • Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.
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