Preparation:
Roast and peel the chiles. Make a slit in the side of each chile and remove the seeds, but not the stems. Set aside.
Combine the cheeses and blend with a wooden spoon or in an electric mixer. Add the garlic and cilantro and mix well. Season to taste with salt and pepper. Spoon the filling evenly into the chiles and set aside.
Combine the egg yolks and the remaining batter ingredients and beat with a whisk until stiff but smooth. In another bowl, beat the egg whites until stiff. Fold them into the batter.
Heat the oil to 375 degrees in a deep pan or in an electric fryer. Dip the filled chiles in the batter and fry until golden brown, 4 to 5 minutes.
Notes: This version is typical of the traditional chile relleno in that it is battered and fried. Although the blue cheese filling is a little untraditional. Other cheeses may be substituted. Chiles rellenos lend themselves to almost endless variation. These chiles can be served as an appetizer serving 6 with your choice of salsa, or with a mole sauce. A red chile cream sauce is another possibility. |
