Four-Cheese Chiles Rellenos

By

Servings: 12


Ingredients:

12 (5 inches long) poblano chiles
2 cups (12 ounces) crumbled Wisconsin Feta Cheese
2 cups (8 ounces) shredded Wisconsin White Cheddar Cheese
2 cups (8 ounces) shredded Wisconsin Monterey Jack Cheese
8 ounces Wisconsin Cream Cheese
1 tablespoon fresh lime juice
4 green onions, thinly sliced
1 tablespoon pepper
Vegetable oil, as needed
8 eggs, separated
1 1/2 cups all-purpose flour

Cooking Directions:

Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.

Mix the cheeses, lime juice, green onions, and pepper together until well-blended. Carefully stuff each chile with about 1/4 cup of the cheese mixture. Set aside.

In a 10-inch skillet, heat 3/4 inch of oil to 325°F. While the oil is heating, beat the egg whites until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more. Roll the stuffed chiles in flour, coating the entire chile. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried. Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.