Chiles Rellenos

By ClaudiaJan

From the August/September Home Companion by Mary Englebreit's! Egg Roll Wrappers instead of breading make them stay together and fry very nicely, Denver chef, Dave Harker!

Ingredients

• 4-6 Poblano or New Mexican Chiles
• 2 cups (8 oz.) shredded queso blanco, Monterey jack, or pepper jack cheese
• 1/2 cup (1 oz.) sun dried tomatoes, softened in warm water, chopped
• 2 gloves garlic, peeled, minced
• 1/2 cup plus 3 tab. chopped cilantro
• 2 tab. fresh basil, shredded
• 1 package (1 pound) egg roll wrappers
• 2-3 cups tomato sauce, your favorite
• 1 cup vegetable oil, plus more as needed

Preparation

Step 1

Char and blister skins on chiles. Ice water bath to easily remove the tough outer skin of a chili. In the summer, we buy our chiles already roasted and freeze. When we use a bag, we briefly microwave and then peel the chilies. Easy Peezy!
Drain the chilies cut side down.

Combine cheese, tomatoes, garlic, 1/2 cup cilantro and basil. Place this stuffing in the chilies. Carefully fold edges closed.

Cover chilies with wrappers, leaving stem exposed. You can use toothpicks to adhere the wrappers to the stuffed chilies.

Place chilies in a pan of hot oil. Fry until browned on all sides. Heat tomato sauce. Pour into a dish large enough to hold all chilies, Serve immediately or reheat @ 350 when ready to serve. Garnish with reserved cilantro.