Recipe#12555

Title: Chiles Rellenos 03

From: Alice Ferris alin@facstaff.wisc.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chiles Rellenos 
 Date: 14 Feb 1996 15:01:27 -0600 
 Message-ID: <199602090404.WAA83347@audumla.students.wisc.edu> 

>From the Jan/Feb 1996 issue of Saveur, p. 51:
 Chiles Rellenos
 10 fresh anaheim or poblano chiles
 1 pound monterey jack cheese
 flour for dredging
 salt and pepper
 4 eggs, separated
 oil for frying
 Red Chile Sauce (recipe follows)
 Char chiles over gas flame or under broiler, turning to blacken all over.
 Place in a paper bag, close, and let steam for 15 minutes. Rub off skin. Cut
 lengthwise, stopping about 1/2 inch from the tip. Scrape out veins and seeds.
 Stuff each chile with a 3 inch by 1 inch stick of monterey jack. Dredge
 chiles in flour seasoned with salt and pepper.
 Beat whites until foamy, add pinch of salt, and beat until stiff. Beat
 yolks, then fold into whites. Working quickly, dip chiles in eggs to coat.
 Fry chiles in 1 inch of hot oil in a large skillet, turning to brown evenly.
 Drain on paper towels. Serve with red chile sauce. Serves 4.
 Red Chile Sauce:
 20 dried New Mexico red chiles
 2 cloves garlic, peeled and crushed
 1 small yellow onion, peeled and quartered
 1 tsp ground cumin
 salt
 1 tsp sugar, optional
 Wash chiles and remove stems, seeds and veins. Bring pot of water to a boil.
 Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then
 drain, reserving soaking water.
 Place chiles, garlic, onions and 2 cups of soaking water in a blender or
 food processor. Puree until smooth. Thin with more soaking water if sauce is
 too thick.
 Strain sauce into a large saucepan. Add cumin, season to taste with salt,
 and simmer, uncovered, over low heat for 10 minutes. If sauce taste too
 bitter, add sugar.
 Alice Ferris
 Madison, Wisconsin