Name: Chiles Rellenos
Ingredients: 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; 2 c Heavy cream; 1/4 c Buttermilk

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs, Vegetables	Mexican	Mesamexican, Appetizers, Lnet	6	Servings

INGREDIENTS

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
2	c	Heavy cream
1/4	c	Buttermilk

INSTRUCTIONS

CHILES RELLENOS
CREMA (2 CUPS
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 350&deg;F.
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

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