Chiles Rellenos with Cheese
I have a particular weakness for peppers of all kinds. I particularly love hot peppers. This is a main dish
from Mexico which was easy to make kosher without sacrificing quality. I've based it on one from
Rick Bayless, and Deann Broen Bayless,
Authentic Mexican Regional Cooking from the Heart of Mexico,
Morrow, 1987. I serve Chiles Rellenos with golden corn bread, guacamole, chopped lettuce and tomatoes, and cold
Roast and peel the chiles, being careful not to break the stems. Remove the
seeds carefully. Grate the cheese and form into 8 ovals. Fit one oval into
each of the prepared chilis.
Add salt to the egg whites, then beat with an electric mixer until stiff enough
to hold a peak. Gently beat the egg yolks with the flour. Fold the yolks into
the whites. Heat the oil in a very large skillet. Pour half the egg mixture
into the hot skillet.
Place the eight stuffed chilis on the egg mixture. Pour the
remaining egg mixture over the chilis. When brown on the underside, carefully
flip the chilis and cook thoroughly on the second side.
- 8 large fresh chiles poblanos
- 4 cups grated cheese (mild cheddar, mozzarella, or Monterey Jack)
- 6 large eggs, separated, at room temperature
- 1/2 tsp. salt
- 1/4 cup flour
- canola oil, about 1/2 cup