Making Chiles Rellenos

I made these to freeze and bring out for Thanksgiving Day weekend when my family will be looking for something to snack on.

Anaheims are a rather mild chile, to add heat, just serve sprinkled with some hot pepper flakes.

12 large Anaheim Chiles
2 potatoes, peeled and diced small
1 cup sour cream
1 3/4 cups shredded Mexican blend cheese
1 t salt
1 t white pepper, divided
1 cup flour
3 eggs (separated)
vegetable oil for frying   

Make a slit down the side of each chile and remove seeds and membrane.

In a large dry frying pan over medium high heat, char chiles in batches.

Remove each chile to a paper or plastic bag to steam for about 20 minutes.

Rub lightly in paper bag to loosen charred skin. Peel each chile.

Meanwhile, bring a large saucepan of water to a boil over high heat. Add diced potato; bring back to a boil. Reduce heat to medium and simmer potatoes 5 minutes. Drain well and cool.



In a large bowl, mix together sour cream, cheese, salt and half of pepper.

Carefully fold in potatoes.

Spoon some of the mixture into each chile. Place filled chiles on a plate or platter and cover with plastic wrap. Refrigerate 1 hour.

In a medium bowl, whip the egg whites at high speed with an electric mixer til stiff peaks form. In a large bowl, beat egg yolks til pale. Fold whites into yolks.

Mix flour with remaining pepper in a shallow dish.

Heat the oil in a large skillet or frying pan over medium high heat til quite hot.

Carefully roll the chiles in the flour mixture til well coated; dip in egg. Coat evenly.

Fry on both sides til golden brown.

Place on paper towels to drain.

At this point I removed them to a freezer safe container to cool completely. They will now be frozen til Turkey Day.

I can't wait!

Note: Variations are extensive. Meat can be used as stuffing, poblano or ancho chiles can be used in place of the anaheims, etc. They can be served with tomato sauce or sprinkled with hot pepper flakes, as we will do, etc.