Vegetables Recipes - Chiles Rellenos Recipe

Ingredients

• 6-10 New Mexican or poblano chilies, 5-6 inches long

• peanut oil for brushing and deep-frying

• 6-8 oz feta, Cheddar, or other crumbly hard cheese

• 3 tablespoons seasoned flour

• 3 extra-large eggs, separated

• 1/4 teaspoon salt

• Broiled Tomato Sauce, to serve

Serves 6 as a light main course

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Method:

1. Lightly brush the chilies with oil and place them directly on a gas flame or under a very hot broiler, turning them regularly until they are evenly blistered and blackened. Immediately transfer to a sealed container and leave them to steam for 10 minutes, then rub off the skins.

2. Cut a lengthwise slit down the side of each chili (there is usually a weak point), stopping about 3f4 inch from the tip. Carefully scrape out the veins and seeds. Try to resist the urge to do this under running water or you will wash away the delicious smoky juices.

3. Preheat the oven to 375°F. Cut the cheese into 3 1/4 x 1/2 x 1/2 inch strips. Place these inside the chilies, then overlap the cut edges to enclose the cheese. Wipe the chilies dry with a paper towel and dust with seasoned flour.

4. Beat the egg whites until stiff, then beat in the yolks one at a time with the salt.

5. Heat enough oil in a large, heavy-bottomed skillet to come 1/4 inch up its sides. When the oil is very hot bur not smoking, using tongs, dip the chilies in the batter one at a time, then immediately transfer to the pan.

6. Fry in batches until golden and crisp, turning once. Drain on paper towels and keep warm in the oven while you fry the rest. Serve with the tomato sauce.

Note: Chiles rellenos (stuffed chilies) is one of Mexico's classic dishes. It's a good idea to broil more chilies than you need since there may be a few disasters when peeling and stuffing. The aim is to char the skin without cooking the flesh too much, otherwise the flesh tends to disintegrate at the stuffing stage.