El Paso Style Chiles Rellenos

Ingredients

Chiles Rellenos

• 3-4 cans of whole Anaheim peppers
• 8 large poblano chiles, roasted and peeled
• 4 cups Queso Oaxaca, Monterey Jack, or asadero cheese
• 1 cup all-purpose flour
• 2 ½ tsp salt
• 1 tsp ground black pepper
• 6 eggs, separated
• ¼  tsp cream of tartar
• 1 tbsp baking powder
• 2 cups canola oil for frying

Ranchero Sauce

• 1 jalapeño
• 2 chiles güeros or sweet mini peppers
• 1 tbsp olive oil
• 1 cup white onion, chopped
• ½  celery stalk, chopped
• 3 small tomatoes, chopped
• 1 clove garlic, minced
• 1 tbsp all-purpose flour
• 1 ½ cups water
• Salt
• Freshly ground black pepper
• 1 tsp chicken bouillon granules

Guacamole

• 2 ripe avocados
• ¼ onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• ¼ cup cilantro, finely chopped
• 1-2 tsp lime juice
• 1-2 tomatoes, finely chopped
• Salt

Instructions

1. 1
   To Make the Chiles Rellenos: After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno, remove the stems and pull out the membranes and seeds being careful not to tear the chiles.
2. 2
   Fill each chile with some cheese and set aside.
3. 3
   On a plate combine flour, ½  tsp salt, and ½ tsp black pepper. Place the filled chiles in the flour mixture and coat well on all sides. Shake off any excess flour. Set aside.
4. 4
   Using a stand mixer or an electric hand mixer, beat the egg whites and cream of tartar, 2 tsp salt, and ½  tsp pepper on high speed until soft peaks form.
5. 5
   Add in the egg yolks, and carefully fold into the egg whites, being careful not to mix too much so the egg whites don’t fall.
6. 6
   Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
7. 7
   Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chiles rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
8. 8
   Serve hot with Rancheros sauce and side of guacamole.
9. 9
   To Make Ranchero Sauce: Boil jalapeño and chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
10. 10
    Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
11. 11
    Add water, salt, black pepper, and chicken bouillon granules and simmer for about 5 to 10 minutes.
12. 12
    To Make the Guacamole: Peel the avocado and remove the pit.
13. 13
    Mash the avocado in a molcajete until it reaches your desired consistency.
14. 14
    Add the onion, jalapeño, cilantro, and tomato and mix well.
15. 15
    Add lime juice and salt to taste.