Title: Chiles rellenos (tht)
 Categories: Chile, Southwest
      Yield: 1 Servings
 
      1 c  Plus 2 tablespoons grated
           -Manchego cheese
      1 c  Plus 2 tablespoons grated
           -Panela cheese
    3/4 c  Grated Anejo cheese
      6 lg Poblano chiles, roasted,
           -peeled,, slit lengthwise
           -down one side and seeded
           Flour for coating
      4 lg Eggs
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
  1 1/2 c  Vegetable oil
      2 c  Roasted Tomatillo Salsa
      6 tb Crema
 
  In large bowl combine Manchego, Panela and Anejo cheeses. Set aside.
  Working on a towel-lined counter, spread open 1 chile at a time. Mold
  1/2 cup of the cheese mixture in your hands to form a compact
  torpedo-shaped log and place inside the chile. Roll the flesh to
  entirely enclose the cheese, using the towel to help shape a tight
  roll. Place on a platter and stuff the remaining chiles. (They can
  now be reserved for up to 2 days, well covered, in the refrigerator.)
  Preheat the oven to 350 degrees. Spread flour on a platter. Beat the
  eggs with the salt and pepper in a bowl wide enough for dipping. In a
  9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3
  chiles at a time in the flour, patting off the excess so just a fine
  even coating remains. Then dip chiles into the eggs. Test the oil by
  dropping a bit of egg. If it sizzles immediately and rises to the
  surface, the oil is ready. Dip the chiles, 1 at a time, into the oil,
  putting an extra dollop of egg batter on each. Fry 3 at a time until
  golden brown all over, about 1 1/2 minutes per side. Drain on paper
  towels. Reheat oil and repeat with remaining chiles. Transfer chiles
  to a baking dishes or tray and bake until the cheese thoroughly melts
  and heats through, 8 to 10 minutes. To serve, coat with Tomatillo
  salsa (other salsas can also be used). Top with a dollop of Crema.
  
  Recipe