Chiles Rellano

INGREDIENTS

4    poblano or pasilla chiles
Filling
2    cups queso fresco or shredded Monterey Jack cheese
¼   cup sour cream
1    tablespoon dried oregano
Batter
3    eggs
1    tablespoon all-purpose flour

1/2  cup vegetable oil for frying
      all-purpose flour for dredging
1    recipe Simple Tomato Sauce with jalapenos added

METHOD

Remove the tops and seeds from the chilies and place them under the broiler. Char one side, turn them over and char the other side. Remove them to a paper bag and let them sweat for 10 to 15 minutes. Remove the outer charred skin and set aside.*

Place the cheese, sour cream and oregano into a medium bowl and mix well.

Separate the egg yolks from the whites. Beat and reserve the yolks. Put the egg whites in a medium bowl and beat with an electric beater or by hand until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Place ¼ cup of cheese mixture into each chile and secure the opening with toothpicks. Add the vegetable oil to a medium frying pan over medium heat. Place the flour into a shallow dish. Dredge each stuffed chile in flour and then dip into the batter, allowing excess batter to drip off. Fry then 2 at a time, flipping once with tongs, until golden brown on both sides. Remove from the oil to a serving platter. Pour the tomato sauce over the cooked rellenos and serve.

*NOTE: When charring the chiles, since they are triangular in shape, it might be easier to do them over the burner of the stove, holding them with tongs and turning them to cook all sides. They must be cooked in this process, also, since they will not spend much time in the hot oil later.

Based on two recipes from Food Network