Chilis Rellenos Con Papas Y Queso Mexicano

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 poblano peppers, uniform size
• 2 cups mashed potatoes, to room temperature
• 1 cup queso fresco, crumbled
• 3/4 cup queso cotija cheese, crumbled
• 8 ounces cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, separated
• 1 cup flour
• 1 dash pepper
• oil (for frying)
• red pepper flakes (to garnish)

Recipe

• 1 **be sure you are working in a well-ventilated area.**.
• 2 first begin by preparing the poblano chilis for roasting. preheat oven to broil. cut a slit lengthwise along one edge of each of the chilis.
• 3 arrange the chilis singly on a baking sheet.
• 4 broil for about 10-15 or until the chilis are slightly charred and skin starts to blister on all sides. turn chilis often to roast evenly.
• 5 immediately place the roasted chilis in a paper bag and close bag tightly. allow the chilis to "sweat" for 20 minutes.
• 6 in the meantime, combine the leftover mashed potatoes, both cheeses, the cream cheese, salt, and pepper in a bowl. mix well.
• 7 once the chilis have been allowed to sweat, remove them from the bag and avoid tearing.
• 8 have a bowl or trash can handy and begin by carefully removing the peel, the seeds and the membrane from each chili. do not touch your face while doing this. note: the seeds will be clustered around the stem of the chili. try not to break off the stem either.
• 9 once all the chilis are seeded and membrane removed now start stuffing the chilis with the potato/cheese mixture. you want to stuff the chilis full enough without too much spilling out the edge. once you stuff one or two, you'll get the hang of it.
• 10 arrange the chilis on a baking sheet. refrigerate until 1 hour before frying.
• 11 about 10 minutes before frying the chilis, prepare the egg whites.
• 12 put the egg whites into a clean, greasefree bowl and using mixer, blend to firm peaks. in a separate bowl, beat the egg yolks until pale yellow. fold in the egg whites.
• 13 scrape the egg mixture into a shallow dish. then spread the flour onto a piece of waxed paper and season with some salt and pepper.
• 14 heat oil to a depth of 1/3" in electric skillet to 375 degrees.
• 15 coat a few chilis in flour first then in the egg.
• 16 fry the chilis in batches, but do not crowd. cook until golden and crisp about 6-8 minutes, adding more oil if necessary. drain on paper towel. repeat the process until all the chilis are fried. keep warm until ready to eat.
• 17 garnish with red pepper flakes if desired. we also love fresh tomatillo salsa for garnish, too!
• 18 any leftover potato/cheese mixture makes delicious potato pancakes.
• 19 diet, what diet?