Chiles Rellenos con queso y ElotePosted: Updated:
As basic as these are there is such a perfect combination of flavors that these will always be a must have dish in any mexican recipe collection. I have made these thousands of times and with practice you will find that they are a breeze.
4 poblano chiles roasted skins and seeds removed
2 cups jack cheese
1 cup fresh corn kernels
4 eggs separated
1 cup flour
2 cups corn oil for pan frying
1 12 inch skillet
Mix the cheese and corn together and stuff chiles until all the mix is used, close chiles tightly and dust with flour, set aside,line a cookie sheet with paper towels and set by your stove, also have ready two spoons one slotted and another solid whip egg whites to stiff peaks, while the whites are whipping heat oil over medium high heat, then when the eggs are ready fold in the yolks. Dip one chile one into the egg mix coating all sides then slide into the hot oil, while the chile fries on the first side gently using the solid spoon bathe the raw part in oil then when it begins to brown flip it over using the spoon and the side of the pan taking care not to splash continue until golden brown and remove using the slotted spoon and place on paper towels to drain off more grease. repeat with all chiles until done. When ready to serve reheat in a 350 oven until piping hot and serve in a pool of caldillo de jitomate.
Caldillo de jitomate or simple tomato broth
2 cups chicken stock
2 cups rough chop tomatoes
1/2 cup onion chopped
salt to taste
Dump all ingredients into a pan and simmer over very low heat for about 20 minutes, set aside to serve with chiles.