CHILE RELLENOS
INGREDIENTS
12 chilies poblanos
1/3 cup canola oil
1 cup small dice yellow or green onion
1/3 cup canola oil
1 cup small dice yellow or green onion
1 cup small dice green bell peppers
1 garlic clove, minced
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon ground cumin
1 T chopped fresh oregano
1 teaspoon ground black pepper
1 teaspoon ground black pepper
6 ounces cheddar and/or Monterey Jack cheese, shredded
Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish
Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
Heat oil in a large skillet or saucepan, add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin, oregano and black pepper and cook for 10 to 15 minutes. Stir in shredded cheese. Set aside to cool.
Stuff the peppers with the filling and secure with a toothpick.
In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
In a separate bowl add flour for dusting peppers and set aside.
In a deep skillet heat the oil. Batter and flour dust peppers and gently drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with shredded queso blanco and chopped cilantro.
