6 lg Pasilla; (also called
-Poblanos or ancho chiles)
--OR-
6 lg Anaheim chiles
1/2 lb Monterey Jack cheese; thinly
-sliced
1/4 c Flour
6 Raw eggs; separated
1/2 c Flour
1/4 ts Salt
2 c Salsa verde; (tangy green
-sauce) -OR-
2 c Hot sauce; (traditional red
-sauce)
1 c Vegetable oil
Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9x14" baking dish and place on the top shelf of
your oven.
Watch and listen closely. When the skins start to make popping sounds
and to char and turn black in places, take the chiles out and flip
them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven.
Wrap each chile in a moist paper towel or place in a sealed plastic
bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel
each chile.
Optionally, if you use canned chiles, you can skip the above steps.
Either way, proceed with the following steps.
Cut a slit almost the full length of each chile. Make a small "t"
across the top, by the stem. Pull out fibers and seeds (this is where
the heat is) and replace with a slice of cheese. You can set these
aside, for a few minutes or a few hours if you put them in the
refrigerator.
Whip the egg whites at high speed with an electric mixer, until stiff
peaks have formed.
Heat the oil in a skillet until a drop of water sizzles when dropped
into the pan.
Beat the egg yolks with one tablespoon flour and salt. Mix the yolks
into egg whites and stir until you have a thick paste.
Roll the chiles in 1/4 cup flour and dip each one in the egg batter.
Coat evenly. Fry both sides until golden brown. Place on paper towels
to drain.
Meanwhile, heat the salsa in a medium saucepan (either one or some of
each). Place one or two Rellenos on each plate and pour salsa over
them. Serve immediately.
