Chiles Rellenos
MAKES 4 SERVINGS
Chile Rellenos (meaning stuffed or rolled) is one of the most popular Mexican dishes to cross the border, but why wait to enjoy them at a restaurant when you can easily make your own? Kids love cheese and when matched up with these perky yet mild peppers you will have a perfect snack to pack.
Ingredients
8 fresh Anaheim or poblano peppers
8 ounces Dofino® Creamy
Havarti or Dofino® Havarti with Jalapeño
5 eggs, separated
½ cup flour
2 cups yellow cornmeal
salt to taste
oil for frying
Methods
1. Wash chilies and pat dry. Arrange on a pan and place it 1 inch from the broiler. Cook until the skin blisters and lightly browns. Remove, place in a bowl and cover with plastic wrap or a plate.
2. Using the tip of a paring knife, peel off the skin and cut a slit down one side of the pepper. Remove the seeds and set aside.
3. Cut the Dofino® Creamy Havarti into 2-ounce rectangular bars, about ½-inch wide and ½-inch thick and slightly shorter the length of the pepper. Put one piece of cheese into each pepper. Make sure the edges of the slit meet together, trimming the cheese if necessary.
4. Beat egg whites to a soft peak and yolks until thick and creamy. Fold the two together. Set aside.
5. Dredge the chile peppers in flour, shaking off any excess.Set aside.
6. Heat enough oil to be ¼ inch deep in a skillet. Holding a pepper by the stem, carefully dip it into the egg mixture, dredge in cornmeal and immediately place in skillet. Add as many as you can at one time, but not crowding. When golden on one side, carefully turn them over and continue cooking for an additional few minutes. Remove and set on paper towel lined plate.
