Chile Rellenos De Queso (chiles)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 large fresh poblano chiles (1 lb.)
• 1/2 lb monterey jack cheese, coarsely grated (2 1/2 cups)
• 1 1/2 lbs tomatoes, coarsely chopped
• 1 cup water
• 1/4 cup chopped onion
• 2 large garlic cloves
• 1 tablespoon distilled vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 tablespoons corn oil or 2 tablespoons other vegetable oil
• corn oil or other vegetable oil
• 4 large eggs, separated
• 1/4 cup all-purpose flour

Recipe

• 1 roast chiles: roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (or broil on rack of a broiler pan about 2 inches from heat.) immediately transfer to a large bowl and cover, then let stand 20 minutes.
• 2 make tomato sauce while chiles stand: puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• 3 heat the 2 tablespoons oil in a deep 12 inch heavy skillet or heat proof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin) season with salt.
• 4 stuff and fry chiles: carefully rub off skins from chiles, leaving stems attached. poblano chiles: cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). for anaheim chiles: slice off the top 1/2 inch of stem end including seed placenta and remove any loose seeds. wipe chiles clean with a paper towel if necessary.
• 5 stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (use a toothpick to mark any hotter chiles if desired).
• 6 heat 1/2 inch oil in another 12 inch heavy skillet over medium heat until it registers 360°f on thermometer.
• 7 while oil heats, beat egg whites with 1/8 teaspoons salt using an electric mixer until they just hold stiff peaks. whisk yolks with 1/8 teaspoons salt in a large bowl, then gently fold in whites.
• 8 put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• 9 when oil is ready,coat chiles, 1 at a time (hold chile by stem or use spoons) in egg batter, spooning it over chile to cover completely; then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. transfer chiles with a slotted spoon to paper towels to drain.
• 10 meanwhile, reheat sauce over low heat. lay chiles in sauce to serve or ladle sauce over individual servings. (makes extra sauce).