Chiles Rellenos the Editors of Publications International, Ltd.
Makes 4 servings
|8||fresh poblano or Anaheim chiles|
|1/3||cup all-purpose flour|
|1/4||teaspoon cream of tartar|
|Pimiento-stuffed green olives for garnish (optional)|
- Prepare Tomato Sauce.
- Roast, peel, seed and devein chiles, leaving stems intact and taking care not to break chiles.
- Prepare Picadillo Filling. Carefully spoon about 1/4 cup filling into each chile; press chiles firmly between hands to ease out air and to close.
- Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Pour flour into medium bowl. Roll each chili in flour to coat lightly; pat off excess. Reserve remaining flour, about 1/4 cup.
- Beat egg whites, cream of tartar and salt in large bowl with electric mixer at high speed until soft peaks form. Beat egg yolks in medium bowl with electric mixer at medium speed until thick and lemon colored. Gradually beat reserved flour into egg yolks until smooth. Fold 1/4 of egg whites into yolk mixture; fold in remaining egg whites until blended.
- Line baking sheet with paper towels. Coat each chile with egg batter by grasping stems and supporting bottom of chili with fork. Dip into batter to coat; let excess drain off. Immediately place chile into oil. Fry 4 minutes or until deep gold, turning once. Remove with slotted spatula; drain on paper towels.
- Reheat sauce over medium heat. Spoon sauce on plates; arrange chiles on top of sauce. Garnish, if desired.
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