Favorite Chile Rellenos
can poblano peppers or mild whole green chiles
½ pound Oaxaca cheese, thinly sliced
6 raw eggs (separated)
¼ cup flour
2 cups salsa verde
2 cups homestyle Mexican salsa
1 cup corn oil
Salt or Mexican seasoning to taste
Rinse the chilies. Preheat your oven to broil. Place the chiles
in a 9x14” baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping
sounds and to char and turn black in places, take the
chiles out and flip them over. Be sure and use a potholder so
you don’t burn your hands!
When both sides are fairly evenly charred, remove them from
the oven. Wrap each chile in a moist paper towel or place in
a sealed plastic bag to steam. After a few minutes, check
them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Make a small
T across the top, by the stem. Pull out fibers and seeds (this
is where the heat is) and replace with a slice of cheese. You
can set these aside, for a few minutes or a few hours if you
put them in the refrigerator.
Heat the oil in a skillet until a drop of water sizzles when
dropped into the pan.
Whip the egg whites at high speed with an electric mixer,
until stiff peaks have formed. Beat the egg yolks with one
tablespoon flour and salt. Mix the yolks into egg whites and
stir until you have a thick paste.
Roll the chiles in the remaining flour and dip each one in the
egg batter. Coat evenly. Fry, seam side down on both sides
until golden brown. Place on paper towels to drain.
Meanwhile, heat the salsa in a medium saucepan (either one
or some of each). Place one or two rellenos on each plate and
pour salsa over them. Serve them immediately.
Fillings can be made ahead of time and refrigerated, then brought
to room temperature before stuffing chiles. Fillings should be at
room temperature or slightly chilled. If fillings are hot, the juices
will flow out and cause the coating to slide off. Use enough filling
to stuff each chile relleno as completely as possible, but not so much
that the seam won’t hold together.