Wisconsin Four-cheese Chiles Rellenos
12 (5 inches long) poblano chiles
1/2 pound Wisconsin Feta Cheese, crumbled
1/2 pound Wisconsin White Cheddar Cheese, shredded
1/2 pound Wisconsin Monterey Jack Cheese, shredded
1/2 pound Wisconsin Cream Cheese
1 tablespoon fresh lime juice
4 scallions/green onions, thin sliced
1 tablespoon black pepper
Canola oil, as needed
8 eggs, separated
1-1/2 cups all-purpose flour
Roast whole chiles over open flame, turning frequently, until blackened and blistered all over. Put into ice-water bath to cool; peel skin off under running water. Cut a slit in the side of each chile to make a pocket.
Mix cheeses, lime juice, scallions and black pepper together until well blended. Carefully stuff 2 ounces of the cheese mixture into each chile. In a 10-inch skillet, heat 3/4-inch of oil to 325 øF. While oil is heating, beat egg whites until stiff. Add yolks and mix just until blended, 5 to 10 seconds more.
Roll stuffed chiles in flour, coating entire chile. Coat chiles with egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat process until all chiles are fried.
Chiles can be reheated in microwave for 1 to 2 minutes before serving with your favorite salsa.
Number of Servings: 12
© 2004 Wisconsin Milk Marketing Board, Inc.
Created by Chef Kevin Tubb, Eldorado Grill, Madison, Wisconsin