Chiles Rellenos
(Stuffed Poblano Peppers)
8-10 Poblano Peppers
2-3 cups of Chihuahua or Mozzarella Cheese
1/2 cup of all purpose flour
8 eggs (large)
2 cups corn oil or vegetable
Salt to Taste
Heat clean peppers on dry large pan until toasty, turning them over constantly till soft and skin puffs up. Remove peppers from pan and place them in a plastic bag and close until they cool.
Take out one at a time and peel the skin then make an opening (small) on each and remove as many seeds as possible (using plastic spoon or knife works better) being careful not to let it tear.
Stuff the Peppers with cheese (grated or chunk). Use tooth picks if necessary to hold pepper together, then dip them in flour. Proceed to beat egg whites (use mixer) until stiff and slowly add yolks, beat until thick.
Dip each pepper in batter and fry them as you go, usually two three at a time in a large non-stick pan.
Garnish with your favorite salsa!
Happy Hot Eating!