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CHILES RELLENOS




Source of Recipe


"A Taste of Mexico" cookbook






List of Ingredients



• 12 fresh or canned green chiles (May use fresh poblano chiles)
  
• 4 eggs, separated
  
• 1/4 tsp cream of tartar
  
• 8 Tbsp flour
  
• 1 tsp salt
  
• 1-1/2 lb block of Jack cheese
  
• 1/2 c oil
  
• Your favorite salsa
  






Instructions



1. If using fresh chiles, wash and pat dry. Turn broiler on. Rub with oil and place on foil lined cookie sheet. Put under broiler (low setting) and broil til skin becomes blistered. With tongs, turn chiles and continue broiling until all sides are blistered. Remove and place in paper bag or dish towel for 15 min. to loosen skin. If using canned chiles omit this step.
   
2. After 15 min., cut off stem end of chiles and carefully pull out seeds and membrane. DO NOT rinse in water. Peel skin off. DO NOT rinse in water.
   
3. Cut cheese into pieces that can easily be stuffed into chiles. Stuff chiles with cheese.
   
4. Beat egg whites, adding cream of tartar, until stiff. Slowly fold in 5 Tbsp of the flour. Beat yolks slightly and fold into mixture.
   
5. Roll filled chiles in a mixture of 3 Tbsp flour and 1 tsp salt. Dip in batter. Fry in hot oil until golden brown. Remove and drain any excess oil on a paper towel. Place in warm oven until ready to serve. Serve with your favorite salsa. Makes 6 servings of 2 rellenos per serving.