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Chiles Rellenos De Queso (Chiles stuffed with cheese) Recipe

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This recipe for Chiles Rellenos De Queso (Chiles stuffed with cheese) is from Friends in Knead, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chiles poblanos
salt
2 tsp white vinegar
3 large ripe tomatoes
1/4 small onion 1 clove garlic
1 tbsp oil
2 bay leaves
1/2 tsp freshly ground pepper
3 C (12oz/375g) grated queso Chihuahua (or Monterey jack or medium-sharp cheddar cheese)
3 eggs, separated
1/2 C (2oz/60g) all purpose (plain) flour
oil for frying
Directions:
Directions:
Roast and peel the chiles. Make a lengthwise slit in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tbsp salt and the vinegar for 20 minutes. Rinse, drain and set aside.
In a blender, puree the tomatoes, onion and garlic, then strain. Heat 1 tbsp oil in a skillet, add the tomato puree and bring to a boil. Lower the heat, add 1 tomato puree and bring to a boil. Lower the heat, add 1 tsp salt, the bay leaves and pepper and cook, covered, for 10 minutes. If the sauce is too thick, thin with up to 3/4 C of water. Set aside.
Fill each Chile with 1/2 C of the grated cheese and set aside.
Beat in the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on a plate, turn each Chile in it to coat lightly, then dip into the beaten eggs, so that the Chile is completely coated.
Heat 1/2 in (1 CM) oil in a skillet. When hot, add the chiles one or two at a time and fry on each side until lightly browned. Drain or absorbent paper.
Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer for 5 minutes.

 

 

 

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