Chile Rellenos

Ingredients

• 4 Hatch or Anaheim Chile Peppers
• 1 cup shredded Pepper Jack or Monterrey Jack Cheese, divided
• 1 cup shredded sharp cheddar cheese, divided
• 2 eggs, divided
• Salt and pepper
• 1/2 cup flour
• ½ cup canola oil for frying
Salsa Verde
• 1 ½ pounds tomatillos
• 1 onion cut into 8 wedges
• 2 jalapenos
• 2 cloves garlic
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper
• ¾ cup chopped cilantro
• Juice of ½ lime (about 1 tablespoon)

Instructions

1. Salsa: Peel and wash tomatillos, cut into halves and place cut half down on a rimmed baking sheet. Add onion wedges, whole jalapenos and garlic. Drizzle with olive oil and generously salt and pepper.
2. Broil for 4 minutes, turn ingredients over and broil for an additional 4 minutes. Let cool slightly. Place broiled ingredient in a large food processor fitted with a steel blade, add cilantro and lime juice. Pulse 10 times or until blended well but not pulverized. Taste for additional seasoning.
3. Rellenos
4. Roast chile peppers under the broiler of the oven (on both sides) until pepper skins blacken.
5. Once roasted, remove the peppers from the oven; place them in a bowl with a lid or a paper bag, 15-20 minutes.
6. Remove the skins of the peppers (carefully) and with a knife, cut a small slit up the side of the pepper to allow you to stuff it with cheese. Leave the stems on the peppers.
7. In a large bowl, beat the egg whites with a mixer until they come to soft peaks. Whisk the egg yolks together in an alternative bowl. Fold the egg yolks into the egg whites, being careful not to deflate the whites. Season the egg mixture with salt and pepper.
8. Preheat the oven to 375°F. Meanwhile, heat a large skillet with enough oil to cover the bottom of the skillet over medium high. Place flour in a shallow bowl. Mix the pepper jack and cheddar cheeses. Stuff each pepper with enough cheese to fill the pepper while still allowing enough room to close the seam of the pepper. Dredge each stuffed pepper with flour.
9. Immediately dredge the floured peppers in the egg mixture and place in the heated oil. Fry each pepper on both sides for approximately 1 ½ to 2 minutes, or until the egg coating has browned and begun to crisp.
10. In a casserole dish large enough to hold the peppers, pour in ½ the Salsa Verde. Place the fried peppers on top of the salsa and sprinkle with cheese. Bake in the oven for 15-20 minutes, or until the cheese has melted and the rellenos is warmed through.

http://www.thekitchenwitchblog.com/2013/02/21/chile-rellenos/