Chiles Rellenos

<h1>CHILES RELLENOS</h1>

<p><img src="/42c1f811-1634-41df-ab4c-dd225c053887.jpg" /></p>

<h2>STUFFING (CHEESE AND BEEF) MIXTURE</h2>

<p><img src="/a2638e56-246c-4fa0-af8c-cc2b19c0ef3a.jpg" /></p>

<p>Make</p>

<ul>

<li>a <a href="http://www.updike.org/articles/Tacos_y_Burritos">beef mixture</a></li>

</ul>

<p>and set aside to cool.</p>

<p>Grate</p>

<ul>

<li><strong>cheddar</strong></li>

<li><strong>mozzarella</strong></li>

<li><strong>pepper jack</strong></li>

</ul>

<p>and chop</p>

<ul>

<li><strong>green onions</strong></li>

</ul>

<h2>ROASTED PEPPERS</h2>

<p>Cover a baking sheet with aluminum foil and place</p>

<ul>

<li><strong>3 large fresh poblano (pasilla) chile peppers</strong></li>

</ul>

<p>in the middle of the pan. Broil inches from open flame, turning every few minutes, until you hear it pop and the skin gets ever so smoky and starts blistering, turning brown or black. If you roast these right, the skin should come right off. Don&rsquo;t be afraid to really torch these; just make sure to keep an eye on it and don&rsquo;t let it smoke.</p>

<p>Remove the peppers from the oven and peel as much skin as possible. Using a sharp knife, make an incision up the face of the flat side of the pepper, or continue the split if the peppers have popped open near the tip. Slice the majority of the seeds off, near the inside of the stem and remove the rest with a spoon.</p>

<p>Stuff them with the meat and cheese mixture. "Sew" them up with 4 or 5 tooth picks to keep the seem from popping open and spilling the mixture.</p>

<h2>BREADING AND FRYING</h2>

<p>Separate</p>

<ul>

<li><strong>one large egg</strong></li>

</ul>

<p>and beat the whites (with an egg beater), add the yolk and beat the entire mixture. Place in shallow, wide bowl (wide enough for an entire pepper to lie flat in). Fill a similar bowl with</p>

<ul>

<li><strong>a bit of flour.</strong></li>

</ul>

<p>Place each pepper in the flour, and then coat in the egg mixture, and place in heated frying pan with</p>

<ul>

<li><strong>1/4 in of oil</strong></li>

</ul>

<p>Remove fried peppers to ceramic baking dish.</p>

<h2>BAKING AND SERVING</h2>

<p>Remove the toothpicks and bake at 350F for 10-20 minutes.</p>

<p><img src="/257783df-6443-4687-809e-b7278241f29a.jpg" /></p>

<p>Perhaps add a tomato/chili enchilada sauce or salsa topping before baking:</p>

<p><img src="/397760f7-12b2-40d9-9fcf-1ca25133f471.jpg" /></p>

<p>Serve along side Roasted Parmesan Potatoes, Mexican Fried Rice, or Corn and Beans:</p>

<p><img src="/fbc55006-8151-41a6-9abf-e8f8e413edec.jpg" /></p>

<p>Another great topping is a Creamy Chipotle Sauce, served right on top:</p>

<ul>

<li><strong>ranch (tbsp or less)</strong></li>

<li><strong>Tabasco Chipotle sauce (5 drops)</strong></li>

<li><strong>sauce from canned Chipotles with Adobo (tsp)</strong></li>

<li><strong>dash of paprika</strong></li>

<li><strong>sour cream (a few tbsp)</strong></li>

</ul>

<h2>SIMILAR RECIPE IDEAS:</h2>

<ul>

<li><a href="http://www.mexgrocer.com/mexcocina-poblano.html">http://www.mexgrocer.com/mexcocina-poblano.html</a></li>

<li><a href="http://allrecipes.com/Recipe/Chiles-Rellenos-Stuffed-Peppers/Detail.aspx">http://allrecipes.com/Recipe/Chiles-Rellenos-Stuffed-Peppers/Detail.aspx</a></li>

<li>Joy of Cooking, Stuffed Peppers</li>

</ul>