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Corn & Cheese Chiles Rellenos

tex-mex, spice, cheese, corn

12 poblano chiles
8 oz cheddar, grated
8 oz monterey jack, grated
1/2 cup whole kernel corn
2 teaspoon dried basil
1 teaspoon dried oregano
1 pepper
1 batter:
6 large eggs, separated
2 tablespoon all purpose flour
2 tablespoon baking powder
1 pinch salt
1 all purpose flour
1 red chile sauce
1 fresh cilantro sprigs
1 corn oil

Preheat the broiler. Arrange the Poblano chiles in a single layer on a baking sheet. Broil until charred on all sides. Wrap in a plastic bag. Cool. Peel the skins from the chiles. Carefully make a slit in one side of each chile. Remove and discard the seeds. Rinse the chiles. Pat dry. Combine the two cheeses, the corn, basil and oregano in a medium bowl. Season this filling with pepper. Gently stuff each chile with 2 to 3 tablespoons of filling (depending on the size of the chile). Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep skillet. Heat to 350 degrees. Beat the egg yolks in a medium size bowl until slightly thickened. Use clean, dry beaters to beat the egg whites in a large bowl until stiff but not dry. Fold the egg yolks along with the flour, baking soda and salt into the egg whites. Place additional flour in a flat dish. Roll each chile in flour to coat. Working in batches, dip each chile into the batter. Fry until golden brown (about 2 minutes per side). Transfer to paper towels using a slotted spoon. Place 1/4 cup of red chile sauce (Salsa Rojo) on each serving plate. Top the sauce with 2 chiles rellenos. Garnish the chiles with cilantro sprigs. Serve hot. Joel.Ehrlich@salata.com (Joel Ehrlich) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl : CHILES:

Yield: 1 servings

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