Chiles Rellenos

* Exported from MasterCook *

CHILES RELLENOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHILES RELLENOS-----
1 c Grated manchego cheese,
-plus 2 tablespoons
1 c Grated panela cheese,
-plus 2 tablespoons
3/4 c Grated a¤ejo cheese
6 lg Poblano chiles, roasted,
-peeled, slit lengthwise
-down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or
-sour cream
-----CREMA (2 CUPS-----
2 c Heavy cream
1/4 c Buttermilk

CHILE RELLENOS:
Combine the grated manchego, panela and a¤ejo cheeses
in a bowl and reserve.

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 and stuff the remaining
chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the
salt and pepper in a bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over
medium-high heat until hot. Dip 3 chiles at a time in
the flouor, patting off the excess so just a fine even
coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it
sizzles immediately and rises to the surface, the oil
is ready. Drop 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.

CREMA:
Whisk the cream and buttermilk together. Cover and set
in a warm place (a gas oven with just the heat from
the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator as long as a
week.

NOTE:
Manchego Cheese: There are two kinds of manchego used
in mexican cooking - and neither is the high-priced
Spanish variety sold in upscale cheese shops. There is
a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one
is used most often for cooking. Monterey Jack or
muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty,
crumbly white cheese, similar to feta in appearance.
Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white
cheese often sold in rounds. A ricotta, farmer's or
dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part
manchego, one part panella and one-half part anejo is
because they give a greater texture and flavor than
just one cheese, but is not a hard-and-fast rule. They
both say to go right ahead and use whatever you happen
to have in the kitchen, or experiment and come up with
you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
Feniger with Helena Siegel.



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