 | Called "Chiles rellenos de queso" in Mexico.
Use long, thin green chiles such as California, Banana, etc. This dish is quite fiddly, but it has a big "wow" factor from the flavour and the heat.
This recipe is easily doubled or triple -- but if you're making enough quantities for a party, make sure you have helping hands as peeling and stuffing the chiles can be more time consuming than you'd think.
You can serve these as a starter or as part of a collection of things making a main course.
Mexican cooks will leave the stem on the chile to show it was fresh.
1/4 pound (4 oz / 125g) Monterey Jack cheese = 1 cup shredded.
Ingredients
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Directions
Wash the peppers. Roast them until skin is scorched. Place them straight from oven into a paper bag or in an empty pot with a lid, and leave them for 10 to 15 minutes to "steam" to loosen the skins further.
Meanwhile, cut the cheese into 6 long, strips. Separate the egg whites from the yolks, beat the whites until stiff. Slightly beat the egg yolks, then fold all at once into beaten egg white. Set aside.
Remove the skins, and cut a small slit along one side of the chiles and remove the seeds. Pat chilies dry with paper towel, then stuff each with a piece of cheese. You can make ahead up to here and store covered in the fridge till the next day (if so, save the egg beating part till the next day, too).
Start heating the oil in a pan.
Roll chiles in flour, then dip in egg to coat. When the oil is hot, fry until golden brown. Serve hot, with a fresh or cooked tomato sauce.
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