Matt Romero‘s Chille Rellenos
Click here to see Matt creating this recipe on the Food Network!
Ingredients:
4-6 large roasted and peeled green chile or poblano
4 eggs separated
Block Cheese (Colby, Monterey Jack, Cheddar, etc)
Salt
Corn Starch
Flour
Preparation:
- Beat egg whites stiff; add 1/4 teaspoon salt after whites get foamy. Beat until they have formed double peaks.
- Separately, hand whisk egg yolks until bright yellow and thick.
- Add yolks to the whites, then add 2 tbsp corn starch and 2 tbsp all purpose flour. Gently whisk together until completely blended.
- Remove stems and seed cavity from roasted chile or poblano.
- Place a piece of cut cheese 1/4 inch thick and 1/2 inch wide into chile.
- Arrange rellenos on a plate, sprinkle lightly with kosher salt and dust flour liberally on both sides. Shake off excess flour.
- In a 10 inch skillet, heat 1/2 inch deep oil to 330 degrees. Dip relleno in batter, cook both sides to a deep golden brown, turning twice.
