How to make Chiles Rellenos - Queso Panela by Julie Villegas

Ingredients needed:

Poblano peppers / Queso Panela / flour /  eggs                                           

Step 1: 

Blacken the peppers directly in the flame of a burner if you have a gas stove or can be done on a grill. Make sure to continuously flip the peppers until all sides are blackened and blistered.

Step2: ( optional)

Once you finish this step put the peppers in a plastic container and close the lid on them for about five to ten minutes. This is to allow the peppers to sweat and make it easier to peel off the skin especially if first time making Chiles Rellenos. However this is optional step and does not have to be done. If you do not want to wait you can just start peeling after you are finished with step one.

Step 3:

Peel the peppers and make sure all the skin is off. Once the pepper is peeled, make an incision with a small but sharp knife starting from the top and go down a few inches only on one side of the pepper.

Step 4:

Once you have made the incision cut the seed pod out which is located right under the inside of the stem and be careful not to rip the pepper. Once you take the seed pod out rinse the pepper under cold water inside and out and make sure to get rid of any seeds or veins left in there.  Get a plate pour some flour on it and roll the peppers in the flour and set aside.

Step 5:

Take your Queso Panela and crumble it into pieces then place into a bowl. Set aside.

Step 6:

Prepare the batter. This step can be done while roasting the peppers if wanting to save some time. Place egg whites into a bowl. I recommend having an egg per pepper to make sure they are coated well.  Using a beater, beat the egg whites until they firm up. They are done when they look like whipped cream. Then add the egg yolks and mix again just enough to blend it into egg whites.

Step 7:

Now that you have your ingredients ready start by stuffing the pepper with the queso panela. Do not over-stuff because it can cause the pepper to rip. Next dip your pepper in the egg mix and coat evenly all over. Using a frying pan add about 1 to 2 inches of oil and turn burner on at about medium-high. Let it heat up while stuffing and coating peppers.

Step 8:

Place one or two peppers at a time in the hot oil. Slowly rotate the pepper until lightly brown, then remove. Repeat for the rest of the peppers.  Enjoy !

Best served with Mexican rice, frijoles charros, corn or flour tortillas.

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