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Chevys Three Cheese Chile Rellenos

Supposedly from the recipe book sold at Chevy's Restaurants.


List of Ingredients




1 1/2 cups shredded cheddar
1 1/2 cups shredded monteray jack
1 cup queso fresco,plus additional for garnish(a fresh white cheese sold in the store,if not available can substitute farmer cheese or feta cheese)
6 eggs
1/4 cup flour plus 2 cups for dredging
8 poblano chiles,at least 5 inches long,roasted and peeled
canola oil

ranchero sauce:
1 T. olive oil
1 tsp. minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 tsp. tomato paste
1 1/2 tsp.chipotle puree
1 tsp. salt
1 tsp. minced fresh oregano

Recipe



combine the 3 cheeses in bowl & refrigerate.
Separate the eggs into separate mixing bowls. Mix the whites on high speed until soft peaks form. Add the 1/4 cup flour & mix for 10 seconds. Add the yolks and mix at med. speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.
Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled.
Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Then dip into egg mixture and coat completely. Line another plate with paper towels.
Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzels when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.
to serve:
place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero sauce over the rellenos and sprinkle with cheese.

Ranchero Sauce:
heat the oil over medium heat. Add the garlic & onion and saute til soft. Add the rest of the ingredients,increase the heat to medium high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use,heat slowly over low heat. If necessary, thin with 1 T. of chicken stock.