Traditional Chiles Rellenos De Queso (chiles Stuffed With Cheese

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 poblano peppers or 4 bell peppers
• 1/2 cup breadcrumbs
• 1/2 cup grated monterey jack pepper cheese
• 1/2 cup grated cheddar cheese
• 1/4 teaspoon ground cumin
• salt and pepper
• oil (for frying)
• 4 eggs, seperated
• 1/4 teaspoon salt
• 1/4 cup flour

Recipe

• 1 chiles:.
• 2 put chiles on a hot grill or under the broiler, let skin blister and burn.
• 3 turn chiles occasionally so they don't overcook or burn through to the flesh.
• 4 wrap chiles in a damp cloth or plastic bag for 20 minutes.
• 5 the burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• 6 slit the side of each chile, remove seeds and veins. leave the top of the chile intact.
• 7 rinse chiles and pat dry.
• 8 filling:.
• 9 mix breadcrumbs, pepper jack, cheddar cheese and cumin with salt and pepper to taste.
• 10 stuff filling into the slits in the chiles.
• 11 batter:.
• 12 heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºf.
• 13 beat egg whites until they are stiff, but not dry.
• 14 add salt and egg yolks, one at a time, beating well after each addition.
• 15 pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. coat with batter.
• 16 fry chiles in hot oil, turn occasionally, until golden.
• 17 drain on paper towels.
• 18 sprinkle with cheddar cheese and melt in a 350ºf oven for 2-3 minutes. serve immediately.