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Chiles Rellenos

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILES RELLENOS
 Categories: Mesamexican, Appetizers, Lnet
      Yield: 6 Servings
 
MMMMM----------------------CHILES RELLENOS---------------------------
      1 c  Grated manchego cheese,
           -plus 2 tablespoons
      1 c  Grated panela cheese,
           -plus 2 tablespoons
    3/4 c  Grated a€ejo cheese
      6 lg Poblano chiles, roasted,
           -peeled, slit lengthwise
           -down one side and seeded
           Flour for coating
      4 lg Eggs
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
  1 1/2 c  Vegetable oil
      1 c  Roasted Tomato Salsa
      1 c  Roasted Tomatillo Salsa
      6 tb Crema, creme fraiche or
           -sour cream

MMMMM-----------------------CREMA (2 CUPS----------------------------
      2 c  Heavy cream
    1/4 c  Buttermilk
 
  CHILE RELLENOS: Combine the grated manchego, panela and a€ejo cheeses
  in a bowl and reserve.
  
  Working on a towel-lined counter, spread open 1 chile at a time. Mold
  1/2 cup of the cheese mixture in your hands to form a compact
  torpedo-shaped log and place inside the chile. Roll the flesh to
  entirely enclose the cheese, using the towel to help shape a tight
  roll. Place on a platter and stuff the remaining chiles. (They can
  now be reserved for up to 2 days, well covered, in the refrigerator.)
  
  Preheat oven to 350øF.
  
  Spread the flour on a platter. Beat the eggs with the salt and pepper
  in a bowl wide enough for dipping.
  
  Heat the oil in a 9-inch cast-iron skillet over medium-high heat
  until hot. Dip 3 chiles at a time in the flouor, patting off the
  excess so just a fine even coating remains. Then place in the eggs.
  
  Test the oil by dropping in a bit of egg.  If it sizzles immediately
  and rises to the surface, the oil is ready. Drop the chiles, 1 at a
  time, into the oil, putting an extra dollop of egg batter on each.
  Fry 3 at a time until golden brown all over, about 1 1/2 minutes per
  side.
  
  Drain on paper towels. Reheat oil and repeat with remaining chiles.
  
  CREMA: Whisk the cream and buttermilk together. Cover and set in a
  warm place (a gas oven with just the heat from the pilot light is
  fine) for 8 hours.
  
  Crema may be kept in the refrigerator as long as a week.
  
  NOTE: Manchego Cheese: There are two kinds of manchego used in mexican
  cooking - and neither is the high-priced Spanish variety sold in
  upscale cheese shops. There is a hard variety (called viejo) and a
  soft, semifirm, golden one that is an excellent melter. The soft one
  is used most often for cooking. Monterey Jack or muenster can be
  substituted.
  
  Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,
  similar to feta in appearance. Romano or washed and dried feta are
  good substitutes.
  
  Panela Cheese: is a mild, milky-tasting, fresh white cheese often
  sold in rounds. A ricotta, farmer's or dry cottage cheese can be
  substituted.
  
  The reason Mary Sue and Susan like to use one part manchego, one part
  panella and one-half part anejo is because they give a greater
  texture and flavor than just one cheese, but is not a hard-and-fast
  rule. They both say to go right ahead and use whatever you happen to
  have in the kitchen, or experiment and come up with you own cheese
  mix.
  
  Serves 6 as an appetizer, 3 as an entree.
  
  SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with
  Helena Siegel.
 
MMMMM

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