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Yield: 8
portions
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Ingredients
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Amount
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Poblano chilies, fresh, large
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8 ea
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|
Enchilada sauce 4 C
|
4 C
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Oil to a depth of 3/4 inch,
for frying
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3 C
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Flour
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1/4 C plus 1 Tbsp
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Eggs, large, at room temperature
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5 ea
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Salt
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1/2 tsp
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Queso Anejo, grated
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1/3 C
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Italian parsley sprigs
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4 ea
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1. Roast the chilies over
an open flame until blackened. Place the chilies
in a bag to steam for 5 minutes, then peel
them, being careful not to break their stems.
Make a slit in the side of each chili, from
the shoulder almost to the point. Remove the
seeds with your fingers, then flush out any
remaining seeds with a gentle stream of water.
For a milder dish, carefully cut out the interior
veins. Dry the chilies inside and out with
paper towels.
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2. In a saucepan, heat
the enchilada sauce. Cover and keep warm over
low heat. Heat the frying oil to 375°F.
|
| 3.
Stuff each chili with one-eighth of the picadillo,
leaving room to close the chili. The stuffed chilies
should roughly retain their original shape. If
they tear, patch them and secure with toothpicks. |
|
4. Spread 1/4 cup flour on a plate, then roll
the chilies in it and shake off the excess.
|
| 5.
Separate the eggs, putting the whites in a clean
mixing bowl and the yolks in a small dish. Add
the salt to the egg whites, then beat with a whisk
until they just hold a moist peak. Gently beat
in the yolks one at a time, followed by 1 tablespoon
flour. |
| 6.
Holding a chili by its stem, dip it into the egg
batter, remove it quickly, then place it in the
hot oil. Repeat with 2 or 3 more chilies. (If
a chili doesn't have a stem, set it on a fork,
dip it in the batter, then roll it into the oil;
any uncovered spot can be dabbed with a little
batter.) When the chilies are nicely browned on
the underside, gently roll them over and brown
the other side. Drain on paper towels and keep
warm in a low oven. (Putting them on a slice of
stale bread helps absorb any extra oil.) Batter,
fry and drain the remaining chilies. |
| 7.
Ladle about 1/3 cup enchilada sauce onto each
of 8 warm, deep plates. Top with a chile relleno,
then spoon a little sauce across each chili for
decoration. Sprinkle with the cheese and garnish
with a sprig of parsley. |
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to Main Recipes Page
|
