Ingredients
FOR THE CHILES
12 poblano chiles
8 oz grated cheddar cheese
8 oz monterey jack cheese, grated
1/2 cup whole kernel corn
2 tsp dried basil
1 tsp dried oregano
1 pepper
FOR THE BATTER
6 large eggs, separated
2 tbsp flour
2 tbsp baking powder
1 pinch salt
1 flour
1 red chile sauce
1 fresh cilantro sprigs
1 corn oil
Directions
1. Preheat the broiler.
2. Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides. Wrap in a plastic bag and cool.
3. Peel the skins from the chiles, and carefully make a slit in one
side of each chile. Remove and discard the seeds, rinse the chiles,
and pat dry.
4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.
5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
deep skillet. Heat the oven to 350F.
6. Beat the egg yolks in a medium sized bowl until slightly
thickened. Use clean, dry beaters to beat the egg whites in a large
bowl until stiff but not dry. Fold the egg yolks along with the
flour, baking soda, and salt into tht egg whites. Place additional
flour in a flat dish.
7. Roll each chile in flour to coat. Working in batches, dip each
chile into the batter. Fry until golden brown (about 2 minutes per
side.)
8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
the red chile sauce on each serving plate, and top the sauce with 2
chiles rellenos. Garnish with cilantro sprigs. Serve hot!
Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net
Typed in MM format by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120
Servings: 12 chiles
Corn & Cheese Chiles Rellenos Recipe brought to you by Recipe Ideas
Categories: Cheese; Mexican
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, in truth as far back as the ancient Egyptians, and maybe further still. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius describes how the chefs of Roman times used many different spices, including a few that will be familiar to modern cooks like thyme, mint and dill. As our culinary historical trip moves to more modern times there are two interesting recipe books dating from the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that appears on menues today, but instead descriptions of the types of meals enjoyed by the rich people of those days. In the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and spices prompted an increase in books on cookery, some of which are kept safe in academic collections. Over the next few centuries, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe publications were starting to become popular mostly due to better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Corn & Cheese Chiles Rellenos recipe.
