*  Exported from  MasterCook  *
 
                              CHILES RELLENOS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHILES RELLENOS-----
    1       c            Grated manchego cheese,
                         -plus 2 tablespoons
    1       c            Grated panela cheese,
                         -plus 2 tablespoons
      3/4   c            Grated a¤ejo cheese
    6       lg           Poblano chiles, roasted,
                         -peeled, slit lengthwise
                         -down one side and seeded
                         Flour for coating
    4       lg           Eggs
      1/2   ts           Salt
      1/4   ts           Freshly ground black pepper
    1 1/2   c            Vegetable oil
    1       c            Roasted Tomato Salsa
    1       c            Roasted Tomatillo Salsa
    6       tb           Crema, creme fraiche or
                         -sour cream
                         -----CREMA (2 CUPS-----
    2       c            Heavy cream
      1/4   c            Buttermilk
 
   CHILE RELLENOS:
   Combine the grated manchego, panela and a¤ejo cheeses
   in a bowl and reserve.
   
   Working on a towel-lined counter, spread open 1 chile
   at a time. Mold 1/2 cup of the cheese mixture in your
   hands to form a compact torpedo-shaped log and place
   inside the chile. Roll the flesh to entirely enclose
   the cheese, using the towel to help shape a tight
   roll. Place on a platter and stuff the remaining
   chiles. (They can now be reserved for up to 2 days,
   well covered, in the refrigerator.)
   
   Preheat oven to 350øF.
   
   Spread the flour on a platter. Beat the eggs with the
   salt and pepper in a bowl wide enough for dipping.
   
   Heat the oil in a 9-inch cast-iron skillet over
   medium-high heat until hot.  Dip 3 chiles at a time in
   the flouor, patting off the excess so just a fine even
   coating remains. Then place in the eggs.
   
   Test the oil by dropping in a bit of egg.  If it
   sizzles immediately and rises to the surface, the oil
   is ready. Drop the chiles, 1 at a time, into the oil,
   putting an extra dollop of egg batter on each. Fry 3
   at a time until golden brown all over, about 1 1/2
   minutes per side.
   
   Drain on paper towels. Reheat oil and repeat with
   remaining chiles.
   
   CREMA:
   Whisk the cream and buttermilk together. Cover and set
   in a warm place (a gas oven with just the heat from
   the pilot light is fine) for 8 hours.
   
   Crema may be kept in the refrigerator as long as a
   week.
   
   NOTE:
   Manchego Cheese: There are two kinds of manchego used
   in mexican cooking - and neither is the high-priced
   Spanish variety sold in upscale cheese shops. There is
   a hard variety (called viejo) and a soft, semifirm,
   golden one that is an excellent melter. The soft one
   is used most often for cooking. Monterey Jack or
   muenster can be substituted.
   
   Anejo Cheese: Also known as Cotija, is a salty,
   crumbly white cheese, similar to feta in appearance.
   Romano or washed and dried feta are good substitutes.
   
   Panela Cheese: is a mild, milky-tasting, fresh white
   cheese often sold in rounds. A ricotta, farmer’s or
   dry cottage cheese can be substituted.
   
   The reason Mary Sue and Susan like to use one part
   manchego, one part panella and one-half part anejo is
   because they give a greater texture and flavor than
   just one cheese, but is not a hard-and-fast rule. They
   both say to go right ahead and use whatever you happen
   to have in the kitchen, or experiment and come up with
   you own cheese mix.
   
   Serves 6 as an appetizer, 3 as an entree.
   
   SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
   Feniger with Helena Siegel.
  
 
 
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