Corn and cheese chiles rellenos
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Corn and cheese chiles rellenos
  Corn    Cheese    Chiles    Mexican  
Last updated 6/12/2012 1:17:48 AM. Recipe ID 48364. Report a problem with this recipe.
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      Title: Corn and cheese chiles rellenos
 Categories: Cyberealm, Kooknet, Mexican, Main dish
      Yield: 12 Chiles
 
MMMMM-----------------------FOR THE CHILES----------------------------
     12    Poblano Chiles
      8 oz Grated cheddar cheese
      8 oz Monterey jack cheese, grated
    1/2 c  Whole kernel corn
      2 ts Dried basil
      1 ts Dried oregano
           Pepper

MMMMM-----------------------FOR THE BATTER----------------------------
      6 lg Eggs, separated
      2 tb Flour
      2 tb Baking powder
      1 pn Salt
           Flour
           Red chile sauce
           Fresh Cilantro sprigs
           Corn oil
 
  1. Preheat the broiler.
  
  2. Arrange the Poblano chiles in a single layer on a baking sheet.
  Broil until charred on all sides. Wrap in a plastic bag and cool.
  
  3. Peel the skins from the chiles, and carefully make a slit in one
  side of each chile. Remove and discard the seeds, rinse the chiles,
  and pat dry.
  
  4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
  Season this filling with pepper. Gently stuff each chile with 2-3
  tablespoons of the filling, depending on the size of the chile.
  
  5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
  deep skillet. Heat the oven to 350F.
  
  6. Beat the egg yolks in a medium sized bowl until slightly
  thickened. Use clean, dry beaters to beat the egg whites in a large
  bowl until stiff but not dry. Fold the egg yolks along with the
  flour, baking soda, and salt into tht egg whites. Place additional
  flour in a flat dish.
  
  7. Roll each chile in flour to coat. Working in batches, dip each
  chile into the batter. Fry until golden brown (about 2 minutes per
  side.)
  
  8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
  the red chile sauce on each serving plate, and top the sauce with 2
  chiles rellenos. Garnish with cilantro sprigs. Serve hot!
  




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Recipe ID 48364 (Apr 03, 2005)

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