Name: Chiles Rellenos
Cuisine: International
Ingredients: 6 whole Medium-to-large Anaheim Chile Peppers, Unpeeled, Stems Attached; 1 cup Cheddar Cheese, Grated; 1 cup Monterey Jack Cheese, Grated; 2 whole Eggs, Separated; 1/2 cups Milk; 1/2 cups All-purpose Flour Plus 1/4 Cup For Coating; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Ground Black Pepper; 1/2 teaspoons Olive Oil Plus Enough To Coat A Deep Skillet To Approximately 1/4-inch; 1 container Vegetable/canola Oil, Enough To Coat A Deep Skillet To Approximately 1/4-inch; 1 Tablespoon Olive Oil; 23 whole Medium Onion, Chopped; 2 teaspoons Kosher Salt; 1/4 teaspoons Ground Black Pepper; 3 cloves Garlic, Smashed; 13 cups All-purpose Flour; 1 can 28 Oz Crushed Tomatoes; 1- 1/2 teaspoon Dried Oregano; 2 cups Chicken Stock (preferably Homemade); 1 whole Bay Leaf

Ingredients

6 whole Medium-to-large Anaheim Chile Peppers, Unpeeled, Stems Attached

1 cup Cheddar Cheese, Grated

1 cup Monterey Jack Cheese, Grated

2 whole Eggs, Separated

1/2 cups Milk

1/2 cups All-purpose Flour Plus 1/4 Cup For Coating

1/2 teaspoons Baking Powder

1/2 teaspoons Baking Soda

1/2 teaspoons Kosher Salt

1/4 teaspoons Ground Black Pepper

Method

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1.
There are several ways to peel a chile pepper: (1) place it about six inches beneath the broiler on a baking sheet, (2) place on an outdoor grill or (3) place on top of a gas stove (my method though be sure to have ventilation cuz it can get a bit smoky). Any way you choose, use tongs to turn the chile peppers as they darken. The idea is to burn as much of the peel/skin as possible. Keep a close eye on the chiles as they may go from blistered to burnt very quickly. Once the skin is fully charred, place the hot chiles into a Ziploc bag and seal. Set aside for several minutes. The steam within the bag will help with removal of the skin. Once the chiles are cool enough to touch, carefully make one slit up the side of each chile, keeping the stem intact. Gently remove the skin, seeds and membranes from the peppers. Gently stuff each chile with a combination of grated cheddar and Monterrey jack cheese until youre just able to close at the slit comfortably. If the chile is refusing to stay together, you can try using a toothpick, but I found it unnecessary. Whip the egg whites by hand or with an electric mixer until stiff. Set aside. Combine milk, 1/2 cup flour, egg yolks, baking powder, baking soda, kosher salt, pepper and 1/2 teaspoon of olive oil in a deep large bowl. Gently fold in the egg whites until just mixed. Pour equal amounts olive oil and vegetable/canola oil to reach 1/4-inch depth in a large, deep skillet. Heat oil over medium-high heat. In a shallow bowl, spread out 1/4 cup flour. Roll each stuffed chile in the flour and gently shake off all excess flour. Dip chile into batter, holding the chile by its stem. Cover the chile as much as possible with the batter up to the stem, but leave the stem uncovered. The stem will be your holding/flipping device. Quickly transfer to hot skillet. Cook each chile until lightly browned on both sides. Transfer to a plate lined with paper towels until ready to serve. Serve quickly if possible, and with some chile relleno sau

Chiles Rellenos

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