I made this for the first time for book club and it was delicious. There are so many variations of this dish, and I think I had referred to at least three different recipes before I started. If you want the authentic taste of chile rellenos, separate egg whites and fold the yolks in afterward when you do your batter. Also, I found that the most challenging part is peeling the skin off the peppers and scraping the seeds out. Roasted peppers are uber-delicate and it’s easy to rip the entire pepper off the stem if you’re not careful.
Here’s what I used:
7 large Pasilla Peppers (Poblanos are ideal)
1 block of Monterey Jack Cheese (If you can’t find Queso Blanco)
1 teaspoon salt
canola oil for frying
Broil chiles in the oven or roast them on a grill. Turn them occasionally until the skins are blackened and charred. When the skins are sufficiently charred and blistered, remove from the heat and let them cool to room temperature. Peel the skin from the cooled chiles.
Remove the seeds. Make a small slice into the side of the chile, just big enough to get a spoon in, about 2-3 inches. Insert the spoon into the chile and scrape the seeds and the white membrane out.
Stuff the chiles. Place 2 to 3 strips of cheese into the chile, careful not to over-stuff it. Make sure the open edges of the chile still come together.
Prepare the batter. For a simple batter, whip egg whites in a bowl until stiff peaks form. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
Hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Don’t be afraid to slop it on. Make sure the entire chile is coated.
Carefully place them into a pan with 1 1/2 inches of hot canola oil. Cook each side until batter is a crisp golden brown.
Remove chiles from the oil and assemble on a rack or a plate with paper towels to drain off excess oils. Serve immediately by itself or with your favorite salsa.
(sources: about.com, allrecipes, redrobynNAU)