Title: Martha's Chiles Rellenos
Categories: Ethnic Mexican
Yield: 1 Servings
| | | Monterey Jack cheese |
| | | Whole chiles; fresh or cannd |
| FOR EVERY 2 CHILES ALLOW |
| 1 | | Egg;separated |
| 1 | tb | Flour |
| | | Oil-1 1/2" deep in skillet |
| RANCHERO SAUCE-SEE RECIPE |
Cut the cheese into oblong pieces about an inch wide and 2 inches long, and
place inside the peeled chiles. (see note following directions) Beat the
eggwhites until stiff. Beat the yolks in a separate bowl, combining with
the flour. Lightly fold the yolk mixture into the whites. Drop the peppers
into the mixture, one by one. Heat the oil in the skillet to moderately
hot, then picking the chiles up with a spoon, place them in the pan, and
fry until golden brown on both sides. Serve piping hot, topped with
Ranchero Sauce. (recipe to be posted) Note: If you are using fresh chiles,
they must be peeled, as the batter will not adhere to the slick skins of
the chiles. Do this by charring the chiles either over an open flame or
under the broiler. Then steam them in a hot towel, and when they are cool
enough to touch, remove the skins. I got this recipe from Martha Campbell,
a mexican senorita who had married a friend of ours, and was our neighbor
back in the '50s. She was an excellent cook, and gave me many fine recipes.
Chile Rellenos are often made with other stuffings than cheese. I have
other recipes where they are stuffed with meat, sardines, rice, and a
combination of meat and vegetables. Martha often made this same recipe
using bell peppers. Actually, any pepper and almost any stuffing can be
used, according to your personal tastes. Whatever cheese or other stuffing
you choose, they are delicious!