New Mexico Chile Rellenos - Cowboy Kent Rollins
Servings 6
Ingredients
- 6 large Hatch green or red chiles poblano or anaheim can also be used
- 8 ounces Asadero or Muenster cheese cut into long strips about 1/2 -inch wide.
- Oil for frying or butter
- 3 large eggs
- 1 cup all-purpose flour
Instructions
- Roast the chiles over a hot fire, rotating occasionally, until blackened and blistered. Place the chiles in cold ice water, which will help the skins remove easier.
- Carefully peel the skins off the chiles and discard the skins.
- Cut a small slit at the top of the chiles and stuff with a piece of the cheese. Note: you can remove the stems of the chiles if you prefer, but the cheese stays in better if they are intact.
- Heat a layer of oil or butter over medium-high heat in a large skillet. You can choose to either shallow pan fry or deep fry the chiles.
- Separate the egg whites from the yolks and add the whites to a large bowl. Beat the whites until stiff peaks form. Slowly beat in one yolk at a time. The batter should be light and fluffy.
- Coat the chiles in the flour and gently tap to remove any excess flour. Dip the chiles in the egg mixture to generously coat and place in the skillet. Fry for about 3 to 5 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a wire rack. Serve immediately with beans and/or rice.
