Chilis Rellenos Con Papas Y Queso Mexicano - peppers

Method

• **Be sure you are working in a well-ventilated area.
• **.
• 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.
• Arrange the chilis singly on a baking sheet.
• 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.
• Immediately place the roasted chilis in a paper bag and close bag tightly.
• Allow the chilis to "sweat" for 20 minutes.
• In the meantime, combine the leftover mashed potatoes, both cheeses, the cream cheese, salt, and white pepper in a bowl.
• Mix well.
• Once the chilis have been allowed to sweat, remove them from the bag and avoid tearing.
• 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.
• 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.
• Arrange the chilis on a baking sheet.
• Refrigerate until 1 hour before frying.
• About 10 minutes before frying the chilis, prepare the egg whites.
• 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.
• 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.
• Heat oil to a depth of 1/3" in electric skillet to 375 degrees.
• Coat a few chilis in flour first then in the egg.
• 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.
• Garnish with red pepper flakes if desired.
• We also love fresh tomatillo salsa for garnish, too!
• Any leftover potato/cheese mixture makes delicious potato pancakes.
• Diet, what diet?