INGREDIENTS

INSTRUCTIONS

Preparation Of The Chiles: The chiles should be fresh, firm and shiny.
Avoid buying ones that are dull, soft and wrinkled as they are old  and
will be too soft after they have been seared and skinned. The  fresher
they are the easier they will skin and handle when stuffing  and
cooking. The chile that is used in this country most frequently  is the
green Anaheim chile but the traditional chile used by Mexicans  is the
Poblano chile. This is frequently called a Pasilla chile in  California
and is shorter and wider than the Anaheim. It is also  darker in color
and the taste is a little stronger. I also think they  are harder to
skin than the Anaheim chile, even when well seared.  However, both are
mild in flavor and eat and work very well in this  dish.  In order to
skin the chiles they must be seared on the outside until  they are
black. Ideally you want them just cooked but still firm. In  order to
do this you must use a high hot flame or heat and it should  be done
quickly so as not to cook the chiles too much. I have used  red hot
heating elements on electric stoves, gas burners on gas  stoves and hot
grease in deep fat fryers. All of these methods work  to one degree or
another but the one I now use all the time is the  broiler in an
electric oven. Put the broiler on high broil, place the  rack up as
high as it will go and cover the broiling pan with  aluminum foil.
Before searing the chile wrap the stem with aluminum  foil to prevent
it from burning off and make a small slit in each  chile to let the
steam that forms escape. Be sure the broiler is very  hot before you
start. Place the chiles on the broiler pan and sear on  all sides until
black. Remove from the broiler and place in a plastic  bag. Seal and
allow to stand for 5 to 6 minutes. When cool enough to  handle,(wear
rubber gloves), remove the skin and aluminum foil  covering the stem
under a light stream of running water. After  peeling the chile make a
slit on one side about 3/4 of the length of  the chile and remove the
seeds and veins being careful not to rip the  chile. The seeds and
veins are what gives the chiles most of their  heat so the better you
remove them the more mild they will be. Drain  the chiles on paper
towels and then gently wipe them dry. If the  chiles are wet the batter
will not stick as well. Some people feel  you should not rinse the
chiles under water as it removes the natural  oils and flavors.
However, I rinse mine.  To stuff the chile most people use jack cheese.
When melted this will  become quite runny and I now like to use the
Mexican cheese, Queso  Fresco. I find that it will remain firmer when
heated, similar to  mozzarella cheese used on pizzas. Which ever cheese
you use, cut it  into strips approximately as long as the chile and
about 1/2 inch  square. In larger chiles you may want to use 2 strips
of cheese.  Place 1 or 2 strips carefully in each chile and fold the
ends of the  cut in the chile over each other and set aside . Continue
until all  the chiles are stuffed. Place in the refrigerator uncovered
if you  are going to use them in the near future and allow to air dry
until  ready to cook. ( If you use canned chiles the procedure is the
same  except you will not have to sear and peel them.)  Preparing The
Batter: For best results the eggs should be at room  temperature as the
egg whites will whip up stiffer. Do not make the  batter until you are
ready to cook the chiles because if allowed to  stand it will begin to
liquify in the bottom of the bowl. When adding  the flour to the egg
yolks don't add too much. They should still be  shiny and runny enough
that they will fold into the beaten egg  whites, yet enough flour is
needed to bind the batter. I use a rough  guide of 1 tsp per egg yolk.
Sometimes less and sometimes more.  Remember, they have to fold into
the egg whites.  In a small bowl mix the flour and baking powder
together. Separate  the eggs and beat the yolks, slowly adding the
flour mixture. Do not  get it too thick ! In another large bowl beat
the whites until stiff.  Gently fold the egg yolk mixture into the
whites and blend well but  do not flatten the whites. The batter is now
ready and should be  light and fluffy.  Cooking The Rellenos: In a
large frying pan pour enough olive oil in  to make it about 1/2 to
continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 195.8mg
Sodium: 1113.2mg
Potassium: 204.5mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: <1g
Protein: 10.6g