Chile Rellenos

One of my top 5 all time favorite foods! This is a simple, yet a little time consuming, dish. But it is SO worth it. What a treat to have throughout the week (if they make it that long!).

What you need:
Chiles (your choice of kind and number)
Broiler pan, tin foil, comal, or nothing to roast chiles.
Plastic to make peeling easier
Small spoon to scoop out seeds (optional, you can use a finger as well)
Filling of your choice
1 egg per chile
pinch salt
chilled bowl
mixer
cast iron skillet
oil 1/2" in bottom of skillet
tongs, or deep fryer spoon to turn and also remove chiles from oil.


Roast chiles (either under a broiler, on the comal, or over a low flame)
Wrap in plastic for 5-10 minutes.
Peel skins
Remove seeds by carefully cutting a slit in the side of the chile. The chile is VERY tender, so be cautious!
Fill chiles with your choice of fillings. I use panela or Oaxaca cheese, some like meat or beans in theirs, but I just find that strange.

While the chiles are roasting, you can whip up the batter:
Whip egg whites (generally about 1 per chile) in a chilled bown until stiff peaks
Stir in yolks and a pinch of salt. Fold into whites carefully.
Test oil with a drop of batter to make sure it's hot enough. It should immediately bubble and float to the top.
Dip chiles in batter and add to 1/2" of oil

I can't hold back when I make these bad boys. They are my treat that I allow myself to have 3-4 times per year.