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00Ingredients
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6 green New Mexican chiles, roasted and peeled, stems left on
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Cheddar or Monterey Jack cheese, cut in sticks
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All-purpose flour for dredging
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3 eggs, separated
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1 tablespoon water
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3 tablespoons flour
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1/4 teaspoon salt
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Vegetable oil for frying
Instructions
Make a slit in the side of each chile and stuff them with the cheese. Dredge the chiles in the flour and set aside.
In a bowl, whip the egg whites until they form stiff peaks. In another bowl, beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites to make the batter.
Pour the oil into a frying pan to a depth of an inch and a half and heat to 375 °. Dip the chiles into the batter and fry, turning once, until a golden brown.
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All fresh green New Mexican chiles are great for stuffing, but we prefer Big Jims because they are so large. Fresh poblano chiles (a Mexican favorite) and even large jalapeños can also be used. Top the rellenos with either a red or green chile sauce before serving.
Ingredients
InstructionsMake a slit in the side of each chile and stuff them with the cheese. Dredge the chiles in the flour and set aside. In a bowl, whip the egg whites until they form stiff peaks. In another bowl, beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites to make the batter. Pour the oil into a frying pan to a depth of an inch and a half and heat to 375 °. Dip the chiles into the batter and fry, turning once, until a golden brown.
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