Chiles Rellenos
4 SERVINGS
Ingredients:
4 Poblano chiles
For the Filling:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 cups Corn kernels
1/8 teaspoon Oregano (dried)
1/4 cup Sour cream
1 cup Queso fresco or white farmer cheese, grated
to taste Salt and white pepper
For the Batter:
3 Eggs, separated
2 tablespoons Water, cold
1/4 cup All-purpose flour
2 teaspoons Baking powder
1 1/2 teaspoons Salt
Method:
Roast, peel, and split the chiles on one side only. Cut out the seed pod but leave on the stem; let cool.
Heat the oil, add the onion and garlic, and cook until soft but not brown.
Add the corn and salt, then cover the pan and cook until corn is tender (if corn is dry, you may have to add some water). Add the oregano and adjust the seasoning. Set aside to cool.
Blend in the sour cream and cheese; season.
Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.
Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt.
Whip the egg whites to soft peaks; fold the egg whites into the egg yolks.
Heat the oil in a deep-fryer to 350°F (175°C).
Dip the stuffed chiles in flour and then in the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.
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