Chile Relleno

by: Sue

8 long green chiles, roasted and peeled, preferably Hatch but fresh chiles from *anywhere* are good
8 sticks of string cheese
1 cup flour
6 eggs
pinch of salt
1 1/2 cup oil
12″ iron skillet

Stuff the chiles with cheese, being careful to seal the cheese with the skin of the pepper. Place 1/2 of the flour in a large plate. Put the chiles on top, and sprinkle the rest of the flour on top. Pat the flour in. Place oil in skillet and turn heat to medium high.

Separate the eggs. In a large bowl, beat the egg whites until stiff. Beat the egg yolks with the salt, then fold slowly into the egg whites.

Heat the cast iron skillet until the oil begins to roll (not smoke!). Dip floured chiles into the egg batter and fry until golden brown, turning once. (I like to cook two at a time). Remove from the oil and drain on paper towels.

Enjoy!

test Filed under Eggs, Hatch Green Chiles, Mexican, Side dishes, Vegetables | Comment (0)