Chile Relleņos - Cheese
4 c Queso Oxaca
1/4 c Flour, plus 2 cups for dredging
8 Poblano chiles, at least 5 inches long, roasted and peeled
Queso Oaxaca -- This is the Mexican version of mozzarella or Armenian string cheese. The form it usually found in is a large ball the size of a soccer ball made from strands of cheese. After making the ball of cheese, it is aged. This is one of my favorite cheeses and every time I go to Mexico, I buy a pound or two. I prefer it over mozzarella and it is especially good making Chile Rellenos. A good "eating" cheese.
Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in a separate mixing bowl. (The bowl for the whites must be completely grease free and the egg whites must not have even the slightest bit of yolk in them in order to stiffen properly when whipped.) Using a handheld mixer on high speed, whip the egg whites until soft peaks form when the beaters are lifted up and out of the whipped whites.
Add the 1/4 cup of flour and mix for 10 seconds. Add the reserved egg yolks and mix into the whites and flour, using medium speed, for 10 seconds. Finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the relleņos.
Make a cut down the length of the chiles. Gently open chiles and hold under cold running water to rinse away the seeds. Leave stem on to make a "handle". Pat the chiles dry with paper towels. Place about 1/3 cup of the shredded cheese inside one of the chiles. Repeat until all the chiles are filled.
Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat being careful not to spill the cheese. Then dip the stuffed chiles in the egg mixture and coat completely.
Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil is about 375° - 380° F. Add the stuffed chiles and fry one at a time. When the chiles are light golden brown, turn them to brown the other side. Remove the chiles from the hot oil with tongs and transfer to the paper towel-lined plate to drain.
Spoon the Ranchero Sauce over the relleņos and sprinkle with a good Queso Requeson -- This is a cheese which is semi-dry and very crumbly. It is similar to dry cottage cheese with smaller curds. Requeson is used for every thing!! I love it sprinkled over tacos and especially over enchiladas - even over fruit.
To roast peppers, I "toast" them over open flame until all are charred all over. Then put them in a paper bag and close. Let the peppers steam for 5 to 10 minutes. Peel or rub the skin off.
© 2007 Bill Moran and © 2007 The Cooking Inn .
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