Chiles Rellenos

Chiles Rellenos

4 Poblano peppers, try to get pretty ones with long stems that aren't deeply indented or
     they will be a bitch to peel
monterey jack cheese (or your preferred filling)
2-3 roma tomatoes
a tbsp of tomato bullion
1/2 of an average white onion
a clove of garlic
3 eggs, separated
a small amount of flour (I dunno how much, maybe a 1/4 cup?)
oil or lard for frying
toothpicks, unless you like to live on the edge

Wash and dry your peppers. Blister (blacken) the outsides of the peppers (I do this over the flames of my gas stove, but you can use a griddle, just takes longer). The peppers will get lighter in color. Wrap the peppers with a damp towel.

Grate your cheese and separate your eggs and/or make your side dish.

Rub the skin off of the chiles. It doesn't have to be perfect, but get as much as you can. Make a slit in each chile. Clean out the seeds and stems, but be careful! Those suckers BURN (ask me how I know!). Stuff your chiles with cheese and toothpick them shut. Flour your chiles.

Heat oil/lard for chile frying. Beat the egg whites until they form stiff peaks. Beat the yolks in their separate bowl. Fold yolks into whites, being careful not to deflate the whites. When oil is hot, dip/roll chiles, 1 at a time, into the egg mixture and fry them. This works best if you bathe the top of the chile with oil while the bottom is cooking. When the bottom is a nice golden color, roll the chiles over and let the top cook. Remove to drain on paper towels.

Heat a little oil/lard in a sauce pan big enough to fit your chiles. Roughly chop your tomatoes (3 or 4 pieces is good). Put in blender with onion, garlic, bullion, and a bit of water (just enough to blend). When thoroughly pulverized, fry sauce in the oil until the color turns a nice deep red. Add water to get the consistency of tomato soup. Put your chiles in the sauce to reheat.

In our opinion, these are best served with fresh warm tortillas and mexican cream, with arroz rojo on the side. really looks more complicated than it is. I made these just a couple days ago and it took probably about 1/2 hour to make the whole meal, including the rice. If you choose not to use the bullion, you will need to add salt. If you do use it, don't add salt or it will be too salty.



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