| Chile Rellenos (4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK) 3-4 oz. monterey jack cheese 8 oz. mild green chile salsa (canned salsa works OK) 2 eggs, separated Stuff the chilis with the cheese. Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them). In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in four relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles. Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully. To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation. |
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