This is a nice recipe very tasty, and very straight forward. The cookbook
itself is a very enjoyable, very informative read, too!

Chiles Rellenos

from Cuisines of Hidden Mexico by Bruce Kraig & Dudley Nieto

6 large poblano chiles, toasted, peeled, and seeded
3 eggs, separated, with the yolks beaten
1/2 lb or more of panela cheese, cut into thick strips about 1-inch long
Salt and pepper to taste
oil for frying
red sauce (see below)

Cut a slit in the side of each prepared chile and fill it with cheese.
Carefully close the slit and roll each chile in flour. Beat the egg whites
until stiff and then fold in the beaten yolks. Add salt and pepper to
taste. Dip each chile in the egg mixture, and fry it in hot oil at least
1/2 deep. Turn the chile and brown on all sides. Remove from the pan and
drain well. Place the chiles on a serving pan and serve with the red

Serves 6

To make sauce:

1 small onion
1 clove garlic, peeled and finely chopped
3 medium tomatoes, peeled, seeded, and chopped
2 serrano chiles, seeded and chopped (optional)
1 2 sprigs of fresh cilantro, finely chopped
Kosher salt, to taste
1 2 Tbsp oil

Heat the oil in a saucepan. Add the onion and garlic and saute until
transparent. Add the tomatoes and, if using them, the serrano chiles.
Bring to a boil, reduce the heat, and cook until a pulpy sauce is formed.
If you want a smoother sauce, place the mixture in a blender or food
processor and puree. Stir in the cilantro and adjust salt.

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