Thursday, March 20, 2014

Chiles Rellenos

Chiles Rellenos
(6 each)


6 large Fresh Poblano Chiles (see note before starting)
14 oz. Fresh Potato (your choice on kind)
1 cup Cream Cheese, room temperature
1¾ cups Cheddar Cheese, shredded
½ tsp. Salt
½ tsp. Black Pepper
2 large Fresh Eggs, separated and at room temperature
as needed Canola Oil for frying


Peel potatoes and cut into ½ inch dice. Place in a large saucepan covered by water an inch above the potatoes. Bring to a boil over medium-high heat than reduce to a simmer and continue for 5 minutes or until they are tender. Drain thoroughly and set aside. In a large mixing bowl using an electric mixer, beat cream cheese until smooth. Add the cheddar cheese, ½ tsp. salt and black pepper and continue to mix. Using a rubber spatula fold in the diced potatoes and mix gently. Spoon the potato mixture into the chiles being careful not to tear them and set aside. In a large mixing bowl, beat the egg whites to firm peaks. In a separate bowl beat the yolks and then fold into the beaten egg whites. Heat a half cup of oil in a large frying pan over medium-high heat for about 4 minutes. Then place a half cup of the egg white mixture in the pan and spread out to the size of one of the chiles. Place the chile in the middle and then top with another half cup of egg white mixture to coat. Fry on first side until golden brown (2-3 minutes) then carefully turn using a flat spatula and a fork continuing another 2-3 minutes. If sides are not browned, use tongs and turn chiles on sides to cook. Ladle your favorite smooth Salsa Verde (put through blender if needed) onto a plate and place Chiles Rellenos on top and serve.

Note: Lay a chile down on a cutting board so they lay flat naturally without rolling. Next make a T cut using a pairing knife by first slicing down the middle of the chile from top to bottom. Then cut perpendicular to first cut just below the stem (about ½ inch). Do not slice all the way through the chiles. Carefully now cut out the core with the knife to remove seeds through the opening. Repeat process with each chile. Now place the chiles in a large dry frying pan/skillet over medium heat turning them frequently as they blister and blacken a bit on all sides. Once this is done remove to a large plastic bag and seal. Let them sit in the bag for about 20 minutes. Then remove carefully the blistered skins and using your fingers and the pairing knife. Be sure not to holes in the chiles. Blot dry with paper towels and set aside.

Note: You can use other large chiles in place of Poblano peppers. Anaheim is a good one.

Note: It is best to separate the eggs while they are still cold. Then let them sit to warm to room temperature before using.

Note: You could deep fry the Chiles Rellenos too. In that case you will need to coat them completely before dropping into the hot oil.

Ideas for Future Efforts

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