I love Mexican food!! Today is the perfect excuse to indulge in one of my favorites, Chili Rellenos! Two days ago I roasted and peeled my Pablanos. You can do this on the grill, or in the oven. I chose to do them in the oven. Just rinse off the peppers and pat dry. Lay them on a cookie sheet lined with foil and put them under the broiler. Watch carefully, as they start to toast, you'll see them start to brown and the skin bubble. Turn often to toast evenly. Put the toasted peppers in a bowl and cover with plastic wrap. Leave them to steam and cool down. While the the peppers are cooling, grate the cheese. You can use your favorite Mexican cheese or any white cheese you like. I use a mix of Muenster, Monterrey Jack, and Queso Quesadilla, allow about 2 ounces per pepper. Remove the skin from the peppers and stuff with the cheese. I then coat the stuffed peppers with corn flour (you can substitute regular flour) and wrap them individually in plastic wrap. I put them in a freezer bag and pop them in the freezer. Today all I have to do is take out as many Rellenos as I need, coat them in egg batter and fry them. For the egg batter separate as many eggs as you need (1 egg usually is enough for 2 peppers) and for each yolk add 1 TBS water & 1 TBS corn flour (or regular flour). Whip the whites until firm and fold in the yolk mixture. Dip the partially thawed Rellenos in the batter and fry at 350, turning once, until golden. Drain on paper towels and serve with Mexican rice, refried beans, guacamole, and sour cream for a real Fiesta!!
