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Chiles Rellenos
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By Gwen McKee and Barbara Mosley
Posted July 23rd, 2007
Servings: 12
Author Notes: Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks (our own Bob Carter's Food Festivals of Northern & Southern California were contributors). The result are an electic mix, from trendy to traditional.
Ingredients: 2 eggs, separated
2/3 cup milk
2/3 cup flour
1/2 teaspoon salt
1 tablespoon oil
about 6 ounces Monterey Jack cheese
8-12 canned or fresh roasted poblano chiles
oil for frying
salsa
Instructions: In a food processor, blend until smooth the egg yolks, milk, flour, salt and 1 tablespoon oil. Beat egg whites until stiff but not dry. Fold into the processor mixture.

While the batter ripens, insert 1 or 2 slivers of cheese into each pepper. If the chile breaks, just Fold it around the cheese. Pat chiles dry, then dredge in some flour and drop softly into the batter, coating both sides. Remove with a slotted spoon and gently drop into a 1/2 inch or more of oil, heated to 375° F. Let batter puff and brown, about 1 minute. Serve immediately with salsa.

Note: Leftover chiles turn soggy and cannot be re-warmed successfully.



 

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