Chilies Rellenos Recipe

Chilies Rellenos Recipes

Ingredients :

6 poblano or Anaheim chilies

2 potatoes, total weight about 400g, cut into 1cm cubes

200g cream cheese

200g grated mature Cheddar cheese

5ml salt

2.5ml freshly ground black pepper

2 eggs, separated

115g plain flour

2.5ml white pepper

oil, for deep frying

chili flakes to garnish (optional)

Method :

Make a neat slit down one side or each chili. Place them in a dry frying pan over a moderate heat, turning them frequently until the skin blisters. Place the chilies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes, then carefully peel off the skin and remove the seeds through the slits, keeping the chilies whole. Dry the chilies with kitchen paper and set them aside.

Cook the potatoes in boiling water for 5 minutes or until just tender. Do not overcook. Drain thoroughly. Put the cream cheese in a bowl and stir in the grated cheese, with 2.5ml or 1 tsp of the salt and the black pepper. Add the potatoes and mix gently. Spoon some of the potato filling into each chili. Chill for 1 hour so that the filling becomes firm. Whisk the egg whites to firm peaks in a grease free bowl. In a separate bowl, beat the yolks until pale, then fold in the whites. Scrape on to a large, shallow dish. Spread the flour in another shallow dish and season with the remaining salt and the white pepper.

Heat the oil for deep frying to 375F. Coat a few chilies first in flour and then in egg before adding carefully to the hot oil. Fry in batches until golden and crisp. Drain the chilies on kitchen paper and serve hot, garnished with chili flakes for extra heat, if desired.

These chilies are filled with a creamy cheese and potato stuffing. Poblanos and Anaheims are quite mild, but you can use hotter chilies if you prefer. Whole ancho (dried poblano) chilies can be used instead of fresh chilies, but will need to be reconstituted in water before they can be seeded and stuffed. Take care when making the filling; mix gently, trying not to break up the potato pieces.

Serves 4

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