Chiles Rellenos

By pressurecooker

This Mexican favorite is typically made with poblano chiles, but you can also use New Mexico green chilies (hotter) or Anaheims (milder).

Ingredients

• 12 large poblano chilies
• 1 pound crumbled queso fresco or shredded Monterey Jack cheese
• 3 eggs, large
• 1/2 tsp salt
• 1 tsp baking powder
• High-heat cooking oil for frying
• 1 cup flour

Preparation

Step 1

Roast the whole peppers, either directly on a gas burner or under the broiler, turning until every side is blackened evenly. Place in a sealed plastic bag for about 10 minutes, or until cool enough to handle. Take out of the bag and removed the charred skin.

Make one slice lengthwise and carefully remove seeds and veins, leaving the stem attached. Fill halfway with cheese and set aside.

For the batter, separate egg yolks from the whiles, and place whites in a mixing bowl. Add salt and baking powder, then whip until stiff peaks form. Mix in yolks to create a soft, fluffy mixture.

Heat one-half inch of oil in a heavy-bottomed frying pan until it ripples. Dredge each pepper in the flour until coated, dip in the egg mixture, and place in pan. Turn until all sides are browned. Remove and drain on paper towel. Top with salsa or chile sauce. Serves six.