Recipe Archives->Mexican->Chiles Rellenos 20

Chiles Rellenos
Serves 6

6 large poblano chiles, toasted, peeled, and seeded
3 eggs, separated, with the yolks beaten
Flour
1/2 lb or more of panela cheese, cut into thick strips about 1-inch long
Salt and pepper to taste
oil for frying
red sauce 

Cut a slit in the side of each prepared chile and fill it with
cheese.  Carefully close the slit and roll each chile in flour.
Beat the egg whites until stiff and then fold in the beaten yolks.
Add salt and pepper to taste. Dip each chile in the egg mixture,
and fry it in hot oil at least 1/2 deep. Turn the chile and brown
on all sides. Remove from the pan and drain well. Place the chiles
on a serving pan and serve with the red sauce.


Red Sauce

1 small onion
1 clove garlic, peeled and finely chopped
3 medium tomatoes, peeled, seeded, and chopped
2 serrano chiles, seeded and chopped (optional)
1 2 sprigs of fresh cilantro, finely chopped
Kosher salt, to taste
1 2 Tbsp oil

Heat the oil in a saucepan. Add the onion and garlic and saute until
transparent. Add the tomatoes and, if using them, the serrano chiles.
Bring to a boil, reduce the heat, and cook until a pulpy sauce is
formed.  If you want a smoother sauce, place the mixture in a blender
or food processor and puree. Stir in the cilantro and adjust salt.

Printable version: chiles-rellenos20.txt.