REYES MARKET’S EVER POPULAR, ALWAYS DELICIOUS CHILE RELLENO


INgREdIENTs


10 fresh pasilla chiles 5 eggs


1 cup flour Oil 2½ cups of cheese, about ¼ cup per chile*


*Cheese suggestions include queso fresco, Jack cheese, and cotija. Alternatively, use vegetables and meat (cooked) to stuff the chiles. Use as much or little as you like.


PREPARINg THE CHILEs Roast the chiles on an open flame until the skin is dark. Put in a plastic bag and let cool for about 15 minutes. Remove the skin from the chiles, using a paper towel.


Slide a sharp knife from the top of the chile 2 inches toward the stem. Remove the seeds and the white membrane. Do not remove the stem. Stuff the chiles with cheese. Make sure you pinch together the chile after stuffing it. Dust chiles thoroughly with flour.


Place on a cookie sheet. Refrigerate until the batter is ready.


BATTER Separate the egg yolks. Beat the egg whites until stiff. On low speed, slowly add the yolks one by one. Then, add ¼ cup of flour, mixing it in.


COOKINg THE RELLENOs


Take the chiles from the refrigerator and dip into batter, completely coating the chile. Heat oil in a large pan until crackling hot. Place one chile in the hot oil. With a spoon, pour some of the hot oil on the chile. Flip the chile over and continue to cook until golden brown. Place on paper towel to absorb the extra oil. Continue to cook chiles one at a time. Serves 10.


80 CARPINTERIAMAGAZINE


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