Appetizers > Mexico > Chiles Rellenos >
Chiles Rellenos
Stuffed Chiles
4 Anaheim Chiles (peppers)
1/2 C flour, seasoned with salt & black pepper to taste
1/2 LB mozzarella cheese, shredded
1 green onion, sliced thin (use greens)
1/4 C mild Picante sauce or salsa
3 eggs, separated
3 TBS flour
1 C corn or vegetable oil for frying
Rinse peppers under cold water. Place on a baking dish. "Blister" the peppers by placing them under the broiler (at low temperature setting). You know they are beginning to blister when you hear popping sounds. Turn the peppers until skins are semi-blackened all the way around. Allow peppers to cool before attempting to remove the skins with a damp paper towel.
In a bowl, mix together the shredded mozzarella cheese and sliced green onion with the Picante sauce. In another bowl, combine the half-cup flour with salt and black pepper to taste.
Cut a slit from just below the pepper stem to near the other end. Using a grapefruit spoon, scoop out the seeds (see picture at right) and then dredge the peppers in the seasoned flour mixture. Carefully stuff each pepper with the mozzarella cheese mixture. Set peppers aside to prepare the batter.
Batter: Separate the eggs. In two separate bowls, beat egg whites until soft peaks form and then beat the egg yolks until creamy. Fold the yolks into the whites, also adding the three tablespoons of flour.
Heat the corn or vegetable oil in a frying pan. Dredge the peppers in the egg batter and then place them in the frying pan. Cook until golden brown (about two minutes), gently turning them once. Occasionally spoon hot oil over cooking peppers. Drain peppers on paper towels before serving.
*Anaheim Peppers & Chiles Rellenos images (C) Shenanchie.
Related Link:
Food Fare Culinary Collection: Mexican Cantina
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