Ed Curry, Curry Seed & Chile Farms, Sunsites, Arizona.
"Okay, chiles rellenos take some time to prepare. But if done properly, it's so oh worth it. Ed's family recipe here is simple and yummy. While most restaurants make chile relleno stuffed with cheese, the only way I'll have it is with carne asada (grilled beef). You'll find the Carne Asada recipe just below the Chile Rellenos in the list at right. One more thing: if you can get your hands on a bottle of Santa Cruz Green Chile Salsa, use this for the salsa verde in the recipe. It is our favorite, by far. (www.santacruzchili.com)" - Don Stevenson.
6 Ancho, Pasilla or Anaheim Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup flour
6 raw eggs (separated)
1/2 cup flour
2 cups salsa verde (green salsa)
2 cups Mexican salsa (most groceries have plenty of choices).
1 cup corn oil
1. Rinse the chiles.
2. Preheat oven to broil.
3. Place the chiles in a 9 x 14 inch baking dish and place on the top shelf of oven.
4. Watch and listen closely. (yes listen). When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure to use a potholder and tongs so you won't burn your fingers.
5. When both sides are fairly evenly charred, remove them from the oven (usually about 5-6 minutes per side).
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin pulls off easily, peel each chile as best you can.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these stuffed chiles aside while finishing or keep in the refrigerator a few hours.
9. Whip the egg whites at high speed with an electric mixer until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one into the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain remaining oil from the chiles.
13. Meanwhile, heat the salsa in a medium saucepan. Place one or two rellenos on each plate and pour salsa over them. Serve immediately and brace yourself for major compliments.
Serves 2-3. (We usually double this recipe - the Stevensons).