Chiles Rellenos with Oaxaca and Fresco Cheese
Ingredients:
1 whole green Poblano chile
4 Oz of Oaxaca and Fresco cheese
1/4 cup flour
3 eggs, separate the whites and the Yolk
1/4 teaspoon salt
oil for deep frying/ Canola or Vegetable oil prefer
Preparation:
Roast the poblano in an open fire until skin pulls away from the pepper. Place in plastic bag for 5 minutes. slice in the side of each pepper (be careful and keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness. Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/4 cup of flour in a dish and coat each chile. Place chiles on the side for about 2 minutes.
Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, mix together until smooth. Gentlly fold in beaten egg whites. Heat oil to 350 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.
Sauce for Chile rellenos:
4- tomaoes
2- laurel leaves
1/2- spanish onion/ julienne cut
salt for taste
-Place 4 whole tomatoes in a blender, fill blender with water and blend until the tomato become puree. While tomatoes are being pureed, Place Julienne onions in a pot to caramelize, add laurel leaves and salt for taste. Let it simmer for 10 minutes and top chile rellenos with the tomato sauce.
