Chiles Rellenos

In my opinion chile rellenos exemplify New Mexican cuisine. In fact, if they had pork in them, they would contain New Mexico’s four favorite ingredients—the other three being chile, cheese, and cilantro. Perhaps I should start experimenting with a bacon chile relleno…

This recipe was adapted from one taught to me by the amazing Chef Michelle Roetzer at Santa Fe Community College. She teaches classes for tourists and does food tours at the Santa Fe School of Cooking, which I highly recommend, for anyone who visits the Land of Enchantment.

Chiles Rellenos

4 New Mexico green chiles (Anaheim or poblano chiles will work as well)

4 oz jack cheese, grated

2  scallions, chopped

½ bunch cilantro, chopped

½ cup flour

3 eggs

¼ cup 7-up or Sprite

Cayenne

Garlic powder

Salt

Pepper

Roast chiles and place in sealed ziplock bag until cool. Peel carefully and use a paring knife to cut a one-inch slice toward the top of the chile. Gently remove the seeds and set chiles aside.

Combine the grated cheese, scallions, cilantro and a pinch of cayenne, salt, and pepper. Form into marble sized cheese balls.

Carefully place 3 cheese balls in each of the chiles without overfilling them or causing rips. Set stuffed chiles in the freezer until ready to batter.

Make a seasoned flour with ¼ of the flour and pinches of salt, pepper, cayenne,  and garlic powder.

Separate the egg whites and yolks into two bowls. Whisk egg whites until stiff peaks form.  Add 7-up and remaining ¼ cup of flour to egg yolks and mix well.

Heat 1 inch of oil in pan. Lightly coat stuffed chiles in seasoned flour and then dip in batter before frying. Fry with the slit up and spoon oil over the top of the chile before flipping. Repeat with remaining chiles and place on paper towels to remove grease. Serve with arroz verde and enjoy!