Ten Speed Canada
The Great Chiles Rellenos Book
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Basic Monterey Jack Chiles Rellenos Makes 4
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Making chiles rellenos is a blast and a great communal effort. So invite some friends over, make some limonada or a pitcher of margaritas, or crack open an icy beer, and let everyone get in on the action—from roasting the chiles to deciding what you’re going to stuff into them, from soaking the beans to making them into silky refritos—enjoy the process, and savor the results. Most important, have fun!
For basic chiles rellenos, a mild, creamy cheese such as Monterey Jack, Oaxacan, or queso fresco is used, and the chiles are fire roasted before peeling, rather than by frying them to loosen the skin. The rellenos are then lightly floured and dipped into a simple egg batter for frying. This basic relleno is almost identical to the Chiles Rellenos Burrito “El Morro,” the only difference is that, in this version, the chile is filled with more cheese to make it plumper.
2 cups grated Monterey Jack
4 Anaheim chiles, fire roasted, seeded, and peeled
1 cup all-purpose flour
2 eggs lightly beaten with 2 ounces milk
2 tablespoons canola oil or other unflavored oil for frying
Divide the cheese into 4 equal portions, then stuff each of the chiles. Roll each of the rellenos in the flour, shaking off any excess, then dip each into the egg wash, allowing any excess egg to drip off.
Heat the oil in a hot griddle or cast-iron pan, and cook the chiles for about 2 minutes on each side, or until the cheese is melted.
