Title: Chiles Rellenos (Tht)
Categories: Chile, Southwest
Yield: 1 Servings

1 c Plus 2 tablespoons grated
-Manchego cheese
1 c Plus 2 tablespoons grated
-Panela cheese
3/4 c Grated Anejo 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
2 c Roasted Tomatillo Salsa
6 tb Crema

In large bowl combine Manchego, Panela and Anejo cheeses. Set aside.
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 the oven to 350 degrees. Spread
flour on a platter. Beat the eggs with the salt and pepper in a bowl wide
enough for dipping. In a 9-inch cast-iron skillet heat oil over a
medium-high heat. Dip 3 chiles at a time in the flour, patting off the
excess so just a fine even coating remains. Then dip chiles into the eggs.
Test the oil by dropping a bit of egg. If it sizzles immediately and rises
to the surface, the oil is ready. Dip 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. Transfer chiles to a baking
dishes or tray and bake until the cheese thoroughly melts and heats
through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas
can also be used). Top with a dollop of Crema.

Recipe by: TOO HOT TAMALES SHOW #TH6125 Posted to CHILE-HEADS DIGEST V3
#350 by Walt Gray on Jun 09, 1997