Chevys' Three Cheese Chile Rellenos

By á-170456

Ingredients

• RANCHERO SAUCE:
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded Monteray jack
• 1 cup queso fresco plus additional
• for garnish - (a fresh white cheese sold
• in the store, if not available can substitute farmer cheese or feta cheese)
• 6 eggs
• 1/4 cup flour plus
• 2 cups flour for dredging
• 8 poblano chiles - (abt 5" long) roasted, peeled
• Canola oil for frying
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 3/4 cup chopped onion
• 3 cups chopped tomatoes
• 2 teaspoons tomato paste
• 1 1/2 teaspoons chipotle puree
• 1 teaspoon salt
• 1 teaspoon minced fresh oregano

Details

Servings 4

Preparation

Step 1

Combine the 3 cheeses in bowl and refrigerate.

Separate the eggs into separate mixing bowls. Beat the whites on high speed until soft peaks form; add the 1/4 cup flour and mix for 10 seconds. Add the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.

Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled.

Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mixture and coat completely.

Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.

To serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.

For the Ranchero Sauce: Heat the oil over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock.

This recipe yields 4 servings.