Recipe

Chilis Rellenos Con Papas Y Queso Mexicano Recipe

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Ingredients

oil (for frying) .
8 poblano peppers, uniform size .
Filling .
1/2 tsp salt .
3/4 c queso Cotija cheese, crumbled .
8 oz cream cheese .
red pepper flakes (to garnish) .
Coating .
2 c mashed potatoes, to about room temp .
1 c flour .
1/4 tsp white pepper .
1 dash white pepper .
2 eggs, separated .
1 c queso fresco, crumbled

Directions

Step #1 **Be sure you are working in a well-ventilated area.
Step #2 **.
Step #3 First begin by preparing the poblano chilis for roasting.
Step #4 Preheat oven to BROIL.
Step #5 Cut a slit lengthwise along one edge of each of the chilis.
Step #6 Arrange the chilis singly on a baking sheet.
Step #7 Broil for about 10-15 or until the chilis are slightly charred & skin starts to blister on all sides.
Step #8 Turn chilis often to roast evenly.
Step #9 Immediately place the roasted chilis in a paper bag & close bag tightly.
Step #10 Allow the chilis to "sweat" for 20 mins.
Step #11 In the meantime, mix the leftover mashed potatoes, salt, the cream cheese, both cheeses, & white pepper in a bowl.
Step #12 Mix well.
Step #13 Once the chilis have been allowed to sweat, remove them from the bag & avoid tearing.
Step #14 Have a bowl or trash can handy & begin by carefully removing the peel, the seeds & the membrane from each chili.
Step #15 Do not touch your face while doing this.
Step #16 NOTE: The seeds will be clustered around the stem of the chili.
Step #17 Try not to break off the stem either.
Step #18 Once all the chilis are seeded & membrane removed now start stuffing the chilis with the potato/cheese mixture.
Step #19 You want to stuff the chilis full enough without too much spilling out the edge.
Step #20 Once you stuff one or two, you'll get the hang of it.
Step #21 Arrange the chilis on a baking sheet.
Step #22 Refrigerate until 1 hr before frying.
Step #23 About 10 mins before frying the chilis, prepare the egg whites.
Step #24 Put the egg whites into a clean, greasefree bowl & using mixer, mix to firm peaks.
Step #25 In a separate bowl, beat the egg yolks until pale yellow.
Step #26 Fold in the egg whites.
Step #27 Scrape the egg mixture into a shallow dish.
Step #28 Then spread the flour onto a piece of waxed paper & season this with some salt & pepper.
Step #29 Heat oil to a depth of 1/3" in electric skillet to 375 degrees.
Step #30 Coat a few chilis in flour first then in the egg.
Step #31 Fry the chilis in batches, but do not crowd.
Step #32 Cook until golden & crisp about 6-8 mins, adding more oil if necessary.
Step #33 Drain on paper towel.
Step #34 Repeat the process until all the chilis are fried.
Step #35 Keep warm until ready to eat.
Step #36 Garnish with red pepper flakes if desired.
Step #37 We also love fresh tomatillo salsa for garnish, too! Any leftover potato/cheese mixture makes delicious potato pancakes.
Enjoy the Chilis Rellenos Con Papas Y Queso Mexicano recipe

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