Ingrediments:
Poblano (the chili relleno pepper) each pepper is about 6"-8" in length
Monterey Jack Cheese
1 egg per pepper
flour
salt
potatoes
Sour cream
Directions:
1 cook over open flame the poblano long enough to wrinkle the outer skin then put the peppers into a bag to let the steam further cook the outer skin making it easier to remove.
2. Then after about 5 minutes in the bag, remove the outer skin, (scrape it off with a spoon or a fork without damaging the body of the pepper
3. Cut a slit into the pepper and remove the seeds and seed stem. Or as a second method, simply cut off the stem and leave the entire pepper open from the top like a sock.
4. Cut the cheese into easy to melt blocks about the size of a pack of gum
5. separate the egg whites from the yolk (one egg per pepper)
6. beat the egg whites to a fluffy thickness then add the yolk back to the mix along with a small amount of flour and continue mixing thoroughly.
6b. Or as a second method, you can coat the peppers with flour
7. stuff the pepper full of cheese
8. Alternate to cheese, if you don't like or can't eat cheese, then you can also use mashed potatoes mixed with a small amount of cortiga (sp)cheese then add a little salt to taste,
9. Dip the chile relleno in the egg batter. (some people like to smother the pepper in the egg batter)
10. Fill a frying pan about 1/4" deep with very hot oil (peanut oil is best). You can fry the first side only about 5 minutes then flip over till pau cook, long enough for the cheese inside to melt (about 20 seconds) then flip back over to the first side. Make sure all 4 sides get cooked evenly.
11. Then deep fry to a golden brown
12. serve with re-fried beans and spanish rise then cover lightly with sour cream
In another meal, try making the chile relleno using okinawan purple tomatoes, butter and coconut milk
In another meal, try making the chile relleno using taro leafs, onions and mushrooms.
