Chili Rellenos #1

By cmschnettler

Ingredients

• Combine with recipe #2 as desired Oven
• Ingredients
• 8 Poblano chiles
• 3/4 lb. grated mild cheddar cheese (about 3 Cups)
• Vegetable shortening for frying
• 1/2 c all purpose flour
• 2 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 large egg yolks beaten
• 4 large egg whites beaten until foamy
• 1/4 LB grated sharp cheddar (about 1 Cup) - Bob does not use this

Preparation

Step 1

Using a long handled fork, char chiles over an open flame, turning until skins are

blackened, 4 to 6 minutes (alternatively, broil chiles on a broiler pan about 2 inches from

heat, turning occasionally until skins are blistered and charred). Transfer chiles to a

bowl and let stand, covered, until cool enough to handle. Using a small knife, carefully

scrape the charred skin off the chiles, leaving the stems attached.

Carefully cut a lengthwise slit into each chile to form a pocket, and cut out and discard

the seeds. Stuff each chile with some of the mild cheddar, and thread shut with a

toothpick. In a large saucepan, melt enough shortening to reach ½ inch up the sides

and heat to 375 degrees F on a deep fat thermometer.

Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl,

carefully fold yolks into egg whites. Working in batches, dredge the chiles in the flour

and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning

occasionally, until golden, no more than a couple of minutes. Using a slotted spoon,

transfer chiles (careful, they are delicate) to a paper towel to drain.

Arrange chiles on a flame-proof plate and sprinkle with the sharp cheddar. Broil chiles

just long enough to melt cheese and serve immediately, accompanied by salsa, if

desired.