Title: Chiles Rellenos
Categories: Mesamexican, Appetizers, Lnet
Yield: 6 Servings

------------------------------CHILES RELLENOS------------------------------
1 c Grated manchego cheese,
-plus 2 tablespoons
1 c Grated panela cheese,
-plus 2 tablespoons
3/4 c Grated a¤ejo cheese
6 lg Poblano chiles, roasted,
-peeled, slit lengthwise
-down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or
-sour cream

-------------------------------CREMA (2 CUPS-------------------------------
2 c Heavy cream
1/4 c Buttermilk

CHILE RELLENOS: Combine the grated manchego, panela and a¤ejo cheeses in a
bowl and reserve.

Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2
cup of the cheese mixture in your hands to form a compact torpedo-shaped
log and place inside the chile. Roll the flesh to entirely enclose the
cheese, using the towel to help shape a tight roll. Place on a platter and
stuff the remaining chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the salt and pepper in a
bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over medium-high heat until hot.
Dip 3 chiles at a time in the flouor, patting off the excess so just a fine
even coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it sizzles immediately and
rises to the surface, the oil is ready. Drop the chiles, 1 at a time, into
the oil, putting an extra dollop of egg batter on each. Fry 3 at a time
until golden brown all over, about 1 1/2 minutes per side.

Drain on paper towels. Reheat oil and repeat with remaining chiles.

CREMA: Whisk the cream and buttermilk together. Cover and set in a warm
place (a gas oven with just the heat from the pilot light is fine) for 8
hours.

Crema may be kept in the refrigerator as long as a week.

NOTE: Manchego Cheese: There are two kinds of manchego used in mexican
cooking - and neither is the high-priced Spanish variety sold in upscale
cheese shops. There is a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one is used most often for
cooking. Monterey Jack or muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,
similar to feta in appearance. Romano or washed and dried feta are good
substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in
rounds. A ricotta, farmer's or dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part manchego, one part
panella and one-half part anejo is because they give a greater texture and
flavor than just one cheese, but is not a hard-and-fast rule. They both say
to go right ahead and use whatever you happen to have in the kitchen, or
experiment and come up with you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena
Siegel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini