Chilis Rellenos Con Papas Y Queso Mexicano

Name: Chilis Rellenos Con Papas Y Queso Mexicano
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: 4-6 serving(s)
Ingredients: 8 poblano peppers, uniform size; 2 cups mashed potatoes, to room temperature; 1 cup queso fresco, crumbled; 3/4 cup queso Cotija cheese, crumbled; 8 ounces cream cheese; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 eggs, separated; 1 cup flour; 1 dash white pepper; oil (for frying); red pepper flakes (to garnish)

Submitted by COOKGIRl

"A rellenos' recipe I adapted from the cookbook I've since re-titled: Mexican: Unhealthy Ways With a Favorite Cuisine. Now you know what to do with all the leftover mashed potatoes in the frig. Many steps to follow but worth the time and effort to prepare. Serve with beans, Recipe #117892, guacamole and don't forget the mariachi music!"

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Ready In:: 1hr 8mins
Ingredients:: 12
Serves:: 4-6

ingredients

8 poblano peppers, uniform size
Filling
2 cups mashed potatoes, to room temperature
1 cup queso fresco, crumbled
³⁄₄ cup queso Cotija cheese, crumbled
8 ounces cream cheese
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
Coating
2 eggs, separated
1 cup flour
1 dash white pepper
oil (for frying)
red pepper flakes (to garnish)

directions

**Be sure you are working in a well-ventilated area.**.
First begin by preparing the poblano chilis for roasting. Preheat oven to BROIL. Cut a slit lengthwise along one edge of each of the chilis.
Arrange the chilis singly on a baking sheet.
Broil for about 10-15 or until the chilis are slightly charred and skin starts to blister on all sides. Turn chilis often to roast evenly.
Immediately place the roasted chilis in a paper bag and close bag tightly. Allow the chilis to "sweat" for 20 minutes.
In the meantime, combine the leftover mashed potatoes, both cheeses, the cream cheese, salt, and white pepper in a bowl. Mix well.
Once the chilis have been allowed to sweat, remove them from the bag and avoid tearing.
Have a bowl or trash can handy and begin by carefully removing the peel, the seeds and the membrane from each chili. Do not touch your face while doing this. NOTE: The seeds will be clustered around the stem of the chili. Try not to break off the stem either.
Once all the chilis are seeded and membrane removed now start stuffing the chilis with the potato/cheese mixture. You want to stuff the chilis full enough without too much spilling out the edge. Once you stuff one or two, you'll get the hang of it.
Arrange the chilis on a baking sheet. Refrigerate until 1 hour before frying.
About 10 minutes before frying the chilis, prepare the egg whites.
Put the egg whites into a clean, greasefree bowl and using mixer, blend to firm peaks. In a separate bowl, beat the egg yolks until pale yellow. Fold in the egg whites.
Scrape the egg mixture into a shallow dish. Then spread the flour onto a piece of waxed paper and season with some salt and pepper.
Heat oil to a depth of 1/3" in electric skillet to 375 degrees.
Coat a few chilis in flour first then in the egg.
Fry the chilis in batches, but do not crowd. Cook until golden and crisp about 6-8 minutes, adding more oil if necessary. Drain on paper towel. Repeat the process until all the chilis are fried. Keep warm until ready to eat.
Garnish with red pepper flakes if desired. We also love fresh tomatillo salsa for garnish, too!
Any leftover potato/cheese mixture makes delicious potato pancakes.
Diet, what diet?