My friend Elva makes the BEST chile relleños in the world period. Over the years, I’ve had a lot of chiles relleños, & hands down, she makes the best. Several years ago I asked her to teach me how – she responded that it was the wrong time of year for the good chiles.
Well, right now – it’s the right time, so go get your chiles & get cooking!
First off, choose fresh chiles peppers. Anaheim are usually the best, & adjust the type you buy depending on how hot you want these to be. Also (I didn’t know this at the time) fresh = not wrinkled. Wrinkles make it difficult later on. Also, wider is better (it isn’t very often you get to say that!)
10-12 anaheim chile peppers
Oil (optional) – only if using wrinkled peppers
25-30 julienned cheese sticks (mozarella or monterey jack)
1/2 t. baking powder
2-3 heaping t. flour
1/4 t. salt
Oil for frying
Turn on broiler in over & allow to heat up. Meanwhile, arrange chiles on baking sheet. Once panggangan is hot, place chiles under broiler. Broil until blistered & roasted (almost charred), turn over & repeat until chiles are completely roasted on the outsides. If the chiles are older & wrinkled, prior to baking, wet a paper towel with oil, & wipe over the chiles, to help them peel easier later on.
Working quickly, place chiles in a plastic bag. Spray/sprinkle cold water from the tap onto the bag to help it cool very quickly.
Wrap bag with a cold wet rag, & set in bottom of sink for 10-15 minutes to allow the chiles to sweat.
Meanwhile, julienne cheese into sticks approx. 1/4 inch X 3 inches. If the cheese is a little bit older or hard, it works better.
Remove chiles from bag & gently remove & discard the outer skin layer from each chile. Remove the stems, & insert finger into the chile to remove as many seeds as possible (the seeds generally give it the heat).
Carefully stuff each chile with the cheese sticks, taking caution NOT to split the chiles.
In the meantime, crack a small hole in each egg with a spoon, & drain the whites into a mixing bowl.
Mix egg whites until they come to stiff peaks. Gradually add baking power, & flour.
Mix the egg yolks into the egg white mixture, beating until it becomes yellow & frothy. Add salt.
Heat oil until it is smoking. Gently dip each chile into the batter & place in frying pan with hot oil.
After just a few minutes, turn chiles.
Remove from pan & place on paper towel lined plate or pan so that grease can be soaked up.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com