chiles rellenos (mexican dish) stuff chile poblano with mild cheddar cheese cover with homemade simmer fresh mexican salsa

How To Make chiles rellenos (mexican dish) stuff chile poblano with mild cheddar cheese cover with homemade simmer fresh mexican salsa

• 1

  Roast the chiles Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it.
• 2

  Remove the seeds Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
• 3

  Stuff the chiles Place a slice of cheese into the chile, or spoon the filling in, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
• 4

  Prepare the chiles This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
• 5

  Prepare batter For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
• 6

  Cook chiles One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
• 7

  Drain excess oil Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
• 8

  Homemade Simmer Fresh Mexican salsa: Low fire/ In a medium skillet: Sautee Chop onion (small pieces)
• 9

  Add fresh chop tomatoes (small pieces)
• 10

  Add pinch of salt and pepper to taste
• 11

  Simmer at low heat until sauce is soupy
• 12

  Pour sauce on top of the chiles in an oven glass tray
• 13

  Sprinkle Mild cheddar cheese and Cotija cheese (Mexican version of parmesan cheese)
• 14

  Place in oven (350) cover with foil paper for 20 minutes or until cheese has melted
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