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Chiles Rellenos (Tht)

tex-mex, spice, cheese, southwest

1 cup plus 2 tablespoons grated
1 manchego cheese
1 cup plus 2 tablespoons grated
1 panela cheese
3/4 cup grated anejo cheese
6 large poblano chiles, roasted,
1 peeled, -- slit lengthwi
1 down one side and seeded
1 flour for coating
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup vegetable oil
2 cup roasted tomatillo salsa
6 tablespoon crema

In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter an d stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs . Test the oil by dropping a bit of egg. If it sizzles immediately and rise s to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heat s through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema. Recipe By : TOO HOT TAMALES SHOW #TH6125 From: Walt Gray Date: 09 Jun 97 Chile-Heads List Ä

Yield: 1 servings

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