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                             CHILES RELLENOS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHILES RELLENOS-----
   1       c            Grated manchego cheese,
                        -plus 2 tablespoons
   1       c            Grated panela cheese,
                        -plus 2 tablespoons
     3/4   c            Grated a¤ejo cheese
   6       lg           Poblano chiles, roasted,
                        -peeled, slit lengthwise
                        -down one side and seeded
                        Flour for coating
   4       lg           Eggs
     1/2   ts           Salt
     1/4   ts           Freshly ground black pepper
   1 1/2   c            Vegetable oil
   1       c            Roasted Tomato Salsa
   1       c            Roasted Tomatillo Salsa
   6       tb           Crema, creme fraiche or
                        -sour cream
                        -----CREMA (2 CUPS-----
   2       c            Heavy cream
     1/4   c            Buttermilk

  CHILE RELLENOS:
  Combine the grated manchego, panela and a¤ejo cheeses
  in a bowl and reserve.
  
  Working on a towel-lined counter, spread open 1 chile
  at a time. Mold 1/2 cup of the cheese mixture in your
  hands to form a compact torpedo-shaped log and place
  inside the chile. Roll the flesh to entirely enclose
  the cheese, using the towel to help shape a tight
  roll. Place on a platter and stuff the remaining
  chiles. (They can now be reserved for up to 2 days,
  well covered, in the refrigerator.)
  
  Preheat oven to 350øF.
  
  Spread the flour on a platter. Beat the eggs with the
  salt and pepper in a bowl wide enough for dipping.
  
  Heat the oil in a 9-inch cast-iron skillet over
  medium-high heat until hot.  Dip 3 chiles at a time in
  the flouor, patting off the excess so just a fine even
  coating remains. Then place in the eggs.
  
  Test the oil by dropping in a bit of egg.  If it
  sizzles immediately and rises to the surface, the oil
  is ready. Drop the chiles, 1 at a time, into the oil,
  putting an extra dollop of egg batter on each. Fry 3
  at a time until golden brown all over, about 1 1/2
  minutes per side.
  
  Drain on paper towels. Reheat oil and repeat with
  remaining chiles.
  
  CREMA:
  Whisk the cream and buttermilk together. Cover and set
  in a warm place (a gas oven with just the heat from
  the pilot light is fine) for 8 hours.
  
  Crema may be kept in the refrigerator as long as a
  week.
  
  NOTE:
  Manchego Cheese: There are two kinds of manchego used
  in mexican cooking - and neither is the high-priced
  Spanish variety sold in upscale cheese shops. There is
  a hard variety (called viejo) and a soft, semifirm,
  golden one that is an excellent melter. The soft one
  is used most often for cooking. Monterey Jack or
  muenster can be substituted.
  
  Anejo Cheese: Also known as Cotija, is a salty,
  crumbly white cheese, similar to feta in appearance.
  Romano or washed and dried feta are good substitutes.
  
  Panela Cheese: is a mild, milky-tasting, fresh white
  cheese often sold in rounds. A ricotta, farmer's or
  dry cottage cheese can be substituted.
  
  The reason Mary Sue and Susan like to use one part
  manchego, one part panella and one-half part anejo is
  because they give a greater texture and flavor than
  just one cheese, but is not a hard-and-fast rule. They
  both say to go right ahead and use whatever you happen
  to have in the kitchen, or experiment and come up with
  you own cheese mix.
  
  Serves 6 as an appetizer, 3 as an entree.
  
  SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
  Feniger with Helena Siegel.
 


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