Poblano Chiles Rellenos

The filling can be improvised with whatever you have on hand.  We always stuff them with cheese and whatever we find--often I put chopped sweet peppers in the cheese, whole corn kernels, but I've been told that they are excellent stuffed with mashed potatoes.

4 medium poblanos, roasted and peeled

2 oz sharp cheddar cheese or mexican melting cheese (we also really enjoy Fontina cheese for this application)

2 oz soft, mild goat cheese, at room temperature (if I don't have this on hand, I just use the fontina cheese alone)

1/2 cup drained hominy, coarsley chopped (or fresh sweet corn kernels cut from the cob)

3 cups peanut oil or corn oil

3 eggs, at room temperature

1 TBS water

3 TBS unbleached all-purpose flour

1/4 tsp salt

Cut a vertical slit in one side of each chile and, with a fingertip, scrape out as many seeds as possible without tearing the chile.  In a small bowl, stir together the cheddar cheese, goat cheese, and hominy (or other ingredients you choose).  Stuff one-quarter of the cheese mixture carefully into each chile.  Gently press the slits closed.

In a large skillet over medium-high heat, warm the oil to 375 degrees.  Meanwhile, separate the eggs, transferring the whites to a medium mixing bowl and the yolks to a wide shallow bowl.  Whisk the egg yolks and water together.  Whisk in the flour and salt.  With a clean whisk or beater, whip the egg white to soft peaks.  Thoroughly stir one-third of the whites into the yolk mixture.  Gently fold in the remaining whites; do not overmix.

Diip a chile into the batter, coating it thoroughly.  With a pancake turner, carefully lower the chile, slit side up, into the hot oil.  Immediately baste the upper side of the chile with hot oil (this seals the slit and prevents melted cheese from oozing out).  Repeat with the remaining chiles.

Recipe from Chiles by W. Park. Kerr