Mexican Chiles Rellenos

While in Tucson recently my best friend, who is from Mexico, taught me how to make Chiles Rellenos, which are stuffed chiles. We had a lot of fun and the rellenos turned out deliciously. The recipe is a bit time consuming but not at all difficult. Now if I could only find the right chiles in Ireland my mates over here could taste a proper Mexican meal!

8 poblano chiles
1/2 pound queso Oaxaca (or similar melting cheese)
all purpose flour for dredging chiles
corn oil
4 eggs, separated
small onion, diced
1 can tomato sauce
season salt

Instructions:

Without removing the stems, blister the chiles on a grill pan or under the broiler until all of the outsides are blistered and brown. Place the chiles in a plastic bag and close. Let the chiles stand for about ten minutes and then peel them. Make a small slit in the side of each chile and put 1-2 tablespoons cheese inside. Pin slits together with wooden toothpicks if necessary. Dredge the chiles in flour.

In a dutch oven or deep, heavy frying pan heat about 1/3 cup of oil. Meanwhile separate eggs and lightly beat the yolks with a fork. Beat the whites with an electric mixer until very stiff. Gently fold in the beaten egg yolks. Pick up one chile at a time, dip it in the egg batter, and very carefully set it in the hot oil. When golden brown, carefully turn them. When the other side is golden brown they are done.

For the sauce, saute onion in oil until soft. Add 1 can of tomato sauce. Season with salt and warm sauce over medium heat. Spoon a little sauce over each chile and serve immediately with Spanish rice and fresh corn tortillas.

Yield: Serves 4.