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Chiles Rellenos de Queso
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Green Chiles with Cheese

Kate Ransdell


  • 6 large mild green chiles, such as Anaheim or Poblano
  • 1/2 lb (.2 kg). Monterey Jack cheese or smoked gouda cheese
  • 1/2 cup (125 ml) all-purpose flour, plus extra
  • 2 large eggs, separated
  • 1/2 cup (125 ml) milk
  • 1/4 tsp (1 ml) salt
  • vegetable oil, for frying
  • your favorite salsa fresca
  • 1 lime, cut into 6 wedges
  • Preheat broiler.
  • Cut a small slit near stem end of each chile.
  • Place in a shallow pan, 2 inches below heat and broil, turning frequently, until blistered and lightly charred.
  • Immediately place chiles in zip top bag and seal.
  • Let stand for about 10 minutes. Remove chiles from bag.
  • Leaving stems on chiles, peel off skins.
  • Carefully slit each chile down one side; snip off seeds and veins with small scissors.
  • Cut cheese into sticks about 1/2 inch wide, 1/2 inch thick and about 1 inch shorter than chiles.
  • Stuff cheese sticks into chiles.
  • Dust chiles with the extra flour.
  • In a blender, process egg yolks, milk, 1/2 cup (125 ml) flour and salt until smooth.
  • In a small bowl beat egg white until stiff; fold into yolk mixture.
  • Heat 1/4-inch oil in a wide skillet over medium heat.
  • Drop a large spoonful of egg mixture into pan; lay a stuffed chile in middle of egg mixture.
  • Top and enclose chile with another spoonful of egg mixture.
  • Cook 2 minutes or until golden-brown.
  • Gently turn and cook 2 or 3 minutes more or until golden.
  • Keep warm in a 200 degree (90 C.) oven.
  • Continue until all chiles are cooked.
  • To serve, spoon salsa over each serving and top with wedges of fresh lime, if desired.

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