Mexican-Chiles Relloenos, Salsa, Rice and Beans

Chiles Rellenos

Ingredients(12 servings):

1 pound of Mexican Cheese (el Mexicano brand is a good one)

12 Anaheim Chiles
6 eggs
1 small bottle of Vegetable oil (like Canola)
1 small box of toothpicks
2 cups of all purpose flour

Instructions: with your hands coat all the chiles with oil, put them in a very hot flat pan or comal. Keep turning them until the skin is ready to peel off. Put them all into a produce plastic bag and close the bag. Wait for 5 min, during this time the chiles get steamed, which helps the skin separate from the chiles.

Cut the Mexican cheese into strips. Peel all the chiles. Open the chiles but carefully making a slit through the top part of the chiles, and begin stuffing the chiles with cheese, until the Chile is full. May use toothpicks to seal the slit. In a flat plat put 1 cup of flour and spread across the plate. Put 3 chiles there and coat all over.

Making the egg batter. Separate the eggs whites from the yolks. Save the yolks for later. With a mixing machine, mix whites until white and fluffy. Then return the yolks into the egg batter and continue to mix. The egg batter should look yellow, soft and fluffy.

Heat a large skillet, put enough oil to cover the flat surface about 3 table spoons of oil. A lot of oil is needed for the chiles to cook well.

Cooking the Chiles. Take flour coated chiles, bath them into the egg batter quickly then put in to the hot skillet. Cook no more than 4 in the skillet. Turning once. The chiles should looking golden brown. Put the cooked chiles in a square-baking dish. Can served with a side of Mexican rice and fresh roasted tomato salsa over the chiles. Frijoles de la Olla( beans from the pot) can be served as a side dish as well.