Chiles Anchos Rellenos De Queso Cheese Filled Ancho Chiles Recipes

ANCHO CHILE RELLENO

Steps:

• Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
• Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
• While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.
• Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
• Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
• Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
• Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
• Note: Look for chiles that are soft and pliable enough not to need soaking.
• Chiles can be stuffed and coated with flour 1 day ahead and chilled.
• Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.

TRADITIONAL CHILES RELLENOS DE QUESO (CHILES STUFFED WITH CHEESE

Steps:

• Chiles:.
• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• Wrap chiles in a damp cloth or plastic bag for 20 minutes.
• The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
• Rinse chiles and pat dry.
• Filling:.
• Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
• Stuff filling into the slits in the chiles.
• Batter:.
• Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
• Beat egg whites until they are stiff, but not dry.
• Add salt and egg yolks, one at a time, beating well after each addition.
• Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
• Fry chiles in hot oil, turn occasionally, until golden.
• Drain on paper towels.
• Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.