Chile Relleno - Guest Chef

Here's another recipe from my sister in Mexico! Yummy.

6 fresh poblano or Anaheim chiles

2 potatoes (total of 14 oz.)

Scant 1 cup cream cheese

1 ¾ cup grated cheddar or mozzarella cheese (I used a white cheese since we don’t have cheddar and it was yummy so you might want to go with a white-jack would work…the cheddar seems like it might be pretty strong.)

½ tsp salt

½ tsp salt

½ tsp pepper

½ tsp pepper

2 eggs separated

1 cup flour

Oil for frying

1. Roast chiles in frying pan until totally black all over. Try to pick flat chiles at the store as they are easier to roast evenly.
2. Put chiles in a plastic bag for about 20 minutes or until skin peels off easily. If they are not thoroughly roasted they will be really hard to peel.
3. Peel chiles, cut one opening down the side and carefully remove seeds. Try to keep them as intact as possible.
4. Dice small and cook potatoes until tender.
5. Mix potatoes, cream cheese, grated cheese, ½ tsp salt and ½ tsp pepper.
6. Fill each chile with filling and cool in fridge until filling becomes firm. They don’t have to be COLD COLD just firm. (This will help keep them from falling apart or opening during frying too.)
7. Whisk egg white to firm peaks. Beat yolks separately then fold in with whites.
8. Put flour in shallow dish and mix in the other ½ tsp salt and ½ tsp pepper.
9. Heat oil for frying (375 degrees).
10. Coat chiles in flour then egg and place in hot oil. CAREFUL!
11. Fry all chiles in batches and enjoy!