Okay so I LOVE< LOVE< LOVE chiles rellenos (Spanish for stuffed chiles (peppers!).
Here is a recipe
- 6 fresh Anaheim chile peppers (They almost look like shiny, long bell peppers)
- 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 eggs, separated and whipped
- 3/4 cup all-purpose flour
- 1 cup vegetable shortening for frying
- toothpick (Optional, its to hold the pepper shut as it fries.)
- Put the pepper (chile) over the open flame (if you have an electric stove you can put them on tin foil in the oven instead) and cook until the skin of the peppers has blackened and blistered, about 3-5 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap ( you could also use a plastic grocery store bag for the same effect). Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, (if you have NON powdered plastic/rubber gloves you might want to use these as the inside of the chiles (for some people ) peppers can cause burning pores on the hands no matter much you wash afterwards) and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips or shredded cheese .
- Whisk the egg yolks in a bowl for about 4 minutes. In a seperate bowl, beat the egg whites until the whites form stiff peaks. Gently blendthe beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening or vegetable oil. Fry the Chiles until lightly golden brown and the cheese has melted, about 5 minutes per side.Take out and serve.If you have homemade pinto beans serve with that- if not a can of pintos cooked with garlic salt and black pepper should do the trick. Make some homemade MEXICAN RICE and tada!!! Enjoy an AUTHENTIC and Very delicious Mexican Chile relleno lunch/dinner!!!!