Chiles Rellenos (Part 2)

While this type of chile relleno still comes from a Mexican culinary tradition, I tend to associate them more with the United States. The poblano chile is milder and more tolerable for the sensitive gringo tongue, the concept of melted cheese is comforting and familiar, and they serve them up in the "create your own combo" meal at On the Border locations across the country. Despite my American association with these chilies, these are actually the more common form of the chile relleno throughout Mexico. (Shows what I know.)

Sadly, these chiles rellenos are just as daunting and time-consuming to make as the other ones - in fact, even more so. Poblanos have to be charred, not just boiled. They're bigger and, therefore, more cumbersome to fry. They also require a plate and utensils (very upscale) and are nearly always served with rice and never in my favorite on-the-go, in-a-tortilla style. That said, there are very few things in this world that taste better than the combination of a charred poblano chile and melted cheese.

Ingredients
10 poblanos
1 lb. melting cheese (queso de hebra, queso asadero or monterrey jack)
1 cup flour
5 eggs, separated
1/2 tsp. salt

Directions

1 - Char the poblanos on a comal or over an open flame, moving occasionally until black on all sides. Place in a bowl and immediately cover with plastic for about 10 minutes. Remove the charred skin and allow to cool.

2 - Wearing gloves, cut the letter "I" into the jalapeños. Gently open them and scoop out all the seeds and veins with a teaspoon. Be sure not to rip the chile!

3 - Begin cramming them with the cheese. Be sure that the chile "doors" still close, while still stuffing it with as much as you can. (If the chiles are falling apart or the doors are falling off, you can mend them with a toothpick.)

4 - Roll the chiles in flour.

5 - In a large bowl, whisk the egg whites to a stiff peak. Add the salt. Whisk in the egg yolks. (Throughout the following frying process, keep the batter well whisked between batches.)

6 - In a large saute pan, heat about an inch of oil.

7 - Once the oil is hot (and be sure because you don't want soggy chiles), use a spatula to dip a floured chile into the batter and remove the battered chile to the pan of oil.

8 - Fry for 1 to 2 minutes on each side. Remove to a paper towel to drain.

9 - Serve the chiles warm over some red rice (the kind with tomatoes) and corn tortillas. Enjoy!