Chiles Rellenos

Last month when we were on our way home from vacation, we were driving through the barren southern California desert.  When we were almost to the Arizona border we decided to stop in a dusty little town to find some sustenance and found a shabby little out of the way Mexican place.  When we sat down we were served some salsa that some of the family members deemed the best ever and so I thought to myself "this is probably the perfect place to get some awesome chiles rellenos".  I was wrong.  

So since that time I've had chiles rellenos on my mind and finally did what any self respecting desert dweller would do, and made them myself.  

This is yet another recipe from Tyler Florence's "Dinner At My Place".  

I thought these were just delicious.  The outside is crispy and light, and when you bite into it you're rewarded with melty, gooey cheese.  I served mine topped with sour cream and PW's salsa.

I'm glad I made them, although they are somewhat labor intensive.  Probably not something I will be doing everyday.  Here's the recipe...

Ingredients:
6 poblanos
2 pounds queso fresco, room temperature
Kosher salt
6 egg whites
1 cup all-purpose flour
Extra-virgin olive oil
 

For serving:

1/4 small onion
3 baby radishes
2 tablespoons crumbled queso fresco
2 tablespoons fresh cilantro leaves

Directions:
1. Preheat oven to 375 degrees F. Set the poblanos over an open gas flame on your stovetop for 30 to 45 seconds per side, rotating with metal tongs until they are blistered all over (or place poblanos on a roasting tray under the broiler for 4 to 5 minutes and turn occasionally until blistered on all sides). Once blistered, place hot poblanos in a bowl and cover tightly with plastic wrap to let the poblanos steam, about 2 minutes. Use a kitchen towel to "rub" off the blistered skin, then use a sharp paring knife to make a slit the length of each poblano. Remove the ribs and seeds carefully so you don't tear the poblanos. Sprinkle poblanos lightly with salt. Stuff the inside of each poblano with queso fresco. Secure the openings with toothpicks.
2. Set a large skillet over medium-high heat and cover the bottom of the pan with 1/4 inch oil. Meanwhile, whisk egg whites in a large bowl until stiff peaks form. Place the flour in a medium bowl. Dredge the stuffed poblanos in flour, coat in egg whites, and fry in the hot oil for 3 to 4 minutes on each side, until golden on both sides. Bake in the preheated oven for 10 minutes, until heated through.
3. Using a mandoline or sharp knife, shave onion and radishes into rings. Garnish poblanos with onion, radishes, queso fresco, and cilantro.