Chiles Rellenos

When I was 17, I went to Mexico City with my Spanish class. I loved everything about it – the hotel overlooking the Zócalo, the pyramids, the sense of history, the colors, the energy and the food. While some of my classmates were happy with KFC, my mom I tried all sorts of new things. We had grilled corn with chili powder and lime from a street vendor and decadent pan dulce from the bakeries. But my favorite new food experience was a meal of chiles rellenos served with red and green salsas and refried black beans. Ever since then, I’ve considered chiles rellenos one of my favorite foods.

In spite of my love for these deep-fried, cheese stuffed poblano peppers, I had never attempted to make them myself, until recently. I can’t think of a better way to start this blog than with a recipe for my favorite food.

Chiles Rellenos
Makes 6

Ingredients
6 poblano or Anaheim peppers
12 oz. queso fresco or monterey jack cheese
1 tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
2 eggs, seperated
1 cup all-purpose flour
canola oil, for frying
red and/or green salsas (I used canned tomatillo & homestyle salsas, though I will probably make my own salsa next time I make these)

Directions
1. Cut a slit down the side of each pepper. Place peppers in a broiler or dry frying pan until skins blister.
2. Place the peppers in a plastic bag and seal the top. Let steam for 20 minutes.
3. While the peppers are steaming, cut the cheese into thin, 2-3″ strips.
4. Once the peppers are steamed, remove their skins and seeds.
5. Fill each pepper with cheese. If desired, use a toothpick to hold peppers together. Chill for 30 minutes.
6. Whip egg whites into firm peaks. In another bowl, thoroughly whip the egg yolks. Fold the yolks into the whites.
7. In a shallow dish, spread out flour and season with salt, pepper and garlic powder.
8. Heat oil to 375°F.
9. Coat peppers in flour and then in egg.
10. Fry peppers in batches until golden and crisp. Drain on paper towels.
11. Garnish with salsa and shredded cheese.

My thoughts: These took quite a long time to make, mostly because it was my first experience blistering and skinning peppers. They turned out extremely well, making them completely worth the time and effort. I served them with black beans and margaritas made from scratch.

Recipe Source: Adapted from my favorite Mexican cookbook, Mexican – Healthy Ways With a Favorite Cuisine by Jane Milton. The recipes tend to be time-consuming and probably aren’t as healthy as the title suggests. But the book has yet to steer me wrong when it comes to tasty, authentic Mexican food.