Chiles Rellenos

Name: Chiles Rellenos
Ingredients: 1 cup plus 2 tablespoons grated Manchego cheese; 1 cup plus 2 tablespoons grated Panela cheese; 3/4 cup grated Anejo cheese; 6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded; Flour for coating; 4 large eggs; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups vegetable oil; 2 cups Roasted Tomatillo Salsa; 6 tablespoons Crema; 1 pound tomatillos, husked, washed and cut into quarters; 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped; 1/2 cup cold water; 1/2 medium onion, cut in half; 2 bunches cilantro, stems and leaves; 2 teaspoon salt; 2 cups heavy cream; 1/4 cup buttermilk

19 ingredients

30 steps

Ingredients

1 cup plus 2 tablespoons grated Manchego cheese
1 cup plus 2 tablespoons grated Panela cheese
3/4 cup grated Anejo cheese
6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded
Flour for coating
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vegetable oil
2 cups Roasted Tomatillo Salsa
6 tablespoons Crema
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoon salt
2 cups heavy cream
1/4 cup buttermilk

Directions

1

In large bowl combine Manchego, Panela and Anejo cheeses.
2

Set aside.
3

Working on a towel-lined counter, spread open 1 chile at a time.
4

Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile.
5

Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll.
6

Place on a platter and stuff the remaining chiles.
7

(They can now be reserved for up to 2 days, well covered, in the refrigerator.)
8

Preheat the oven to 350 degrees.
9

Spread flour on a platter.
10

Beat the eggs with the salt and pepper in a bowl wide enough for dipping.
11

In a 9-inch cast-iron skillet heat oil over a medium-high heat.
12

Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains.
13

Then dip chiles into the eggs.
14

Test the oil by dropping a bit of egg.
15

If it sizzles immediately and rises to the surface, the oil is ready.
16

Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each.
17

Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side.
18

Drain on paper towels.
19

Reheat oil and repeat with remaining chiles.
20

Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes.
21

To serve, coat with Tomatillo salsa (other salsas can also be used).
22

Top with a dollop of Crema.
23

In blender place tomatillos, jalapenos and water.
24

Puree until just chunky.
25

Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
26

This salsa keeps in the refrigerator, in a covered container, about 3 days.
27

In large bowl whisk together cream and buttermilk.
28

Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
29

Place in refrigerator.
30

Can be kept for up to a week.