Recipe#12563

Title: Chiles Rellenos 11

From: dave@simpleinternet.com 
 Newsgroups: rec.food.recipes 
 Subject: Chiles Rellenos (Stuffed Chilies) 
 Date: 5 May 1999 07:49:28 -0600 
 Message-ID: <7gpi98$gdv@boofura.swcp.com> 

8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled
 3/4 pound grated mild Cheddar (about 3 cups)
 1/2 cup all-purpose flour
 2 1/2 teaspoons salt
 1/2 teaspoon freshly ground black pepper
 vegetable shortening for frying
 4 large egg yolks, beaten
 4 large egg whites, beaten until foamy
 1/4 pound grated sharp Cheddar (about 1 cup)
 Accompaniment: prepared salsa (optional)
 Preheat broiler.  Carefully cut a lengthwise slit in each chile
 and stuff with some Cheddar. Combine flour, salt, and pepper and
 dredge chiles.  In a large saucepan, heat 1/2 inch shortening to
 3750F. on a deep-fat thermometer. Fold yolks into egg whites.
 Working with 2 chiles at a time, using a slotted spoon, dip chiles
 into eggs and fry, turning occasionally, until golden, no more than
 a couple of minutes. With a slotted spoon transfer chiles (careful
 they are delicate!) to paper towels to drain.  Arrange chiles on
 a flameproof plate and sprinkle with sharp Cheddar. Broil chiles
 just long enough to melt cheese and serve immediately, accompanied
 by salsa if desired.
 To roast peppers:  Using a long-handled fork, char peppers over an
 open flame or on a rack set over an electric burner, turning, until
 skins are blackened, 4 to 6 minutes.  (Alternatively, broil peppers
 on rack of a broiler pan under a preheat broiler about 2 inches
 from heat, turning every 5 minutes, 15 to 20 minutes, or until
 skins are blistered and charred.) Transfer peppers to a bowl and
 let stand, covered, until cool enough to handle. Keeping peppers
 whole, peel them, starting at blossom end. Cut off tops and discard
 seeds and ribs.
 Makes 8 to 10 stuffed chilies.