MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilies Anchos Rellenos De Queso
Categories: Chilies, Cheese, Salsa, Vegetables, Citrus
Yield: 4 servings

MMMMM--------------------ROASTED TOMATO SALSA-------------------------
1 lb Roma tomatoes; cored, left
- whole
2 lg Jalapenos; stemmed
1/4 lg White onion; chopped
1 cl Garlic; peeled
Salt
1 tb Fresh lime juice

MMMMM----------------------CHILIES RELLENOS---------------------------
8 lg Ancho chilies
1 c Orange juice
1 cl Garlic; finely grated
1 ts Dried Mexican oregano
1/2 ts Ground allspice
1 lb Queso panela, queso ranchero
- or paneer; in 1/4" slices
1/2 c Masa harina, cornmeal or A-P
- flour
Oil; for frying
5 lg Eggs; separated

PREPARE THE ROASTED TOMATO SALSA: Arrange a rack in the
center of the oven; heat to 475 degrees. Line a sheet
pan with parchment paper or foil. Arrange the tomatoes
and jalapeños on the prepared pan and roast until the
skin of the tomatoes and jalapeños is dark brown in
places and starting to peel away from the flesh, 30 to
35 minutes.

Transfer the tomatoes and jalapeños to a blender; add
the onion, the garlic and 2 teaspoons of salt; and purée
until completely smooth. Transfer the salsa to a medium
bowl, stir in the lime juice, and set aside (this can be
made up to 8 hours in advance).

PREPARE THE CHILIES RELLENOS: Using a very sharp paring
knife or kitchen shears, make a 2-inch cut down the side
of each of the chilies, starting at the widest part near
the stem. Leave the stem intact. Carefully remove the
pith and seeds from the inside and discard.

Whisk orange juice, garlic, oregano, allspice and 1/2
teaspoon salt in a medium bowl until the salt has
dissolved. Dip each of the anchos in the mixture,
flipping and gently moving it around to coat the inside
and out. Let sit in the marinade until softened, about
30 minutes (they will absorb the flavor of the
marinade). Remove, shake off excess marinade and arrange
chilies on a sheet tray. Carefully stuff each with a
slice of panela. If you have large chilies, you may need
more than 1 slice. Close the chilies and bring together
their edges. Using a toothpick or small skewer, secure
the edges so that the cheese doesn’t fall out.

Place masa harina in a pie plate or on a plate with a
high rim. Working with 1 chile at a time, dredge in masa
harina, turning to coat and packing it into crevices.
Shake to remove excess; return chilies to the sheet tray.
Repeat with remaining chilies.

Pour enough oil into a heavy medium-size pot with high
sides, preferably cast-iron, so that it comes ¾ inch up
the sides. Heat oil over high until it reaches 400
degrees (you will need to adjust the heat level to
maintain this temperature while frying). Place yolks in
a small bowl and use a fork to beat. Using a stand mixer
or hand mixer, beat the egg whites and 1/4 teaspoon salt
on high speed until you get stiff peaks, 3 to 4 minutes.
Reduce speed to low, drizzle in yolks, and beat until no
streaks of white remain. The mixture will deflate
slightly and should be pale yellow and creamy.

Working with 1 chile at a time, grab the chile by the
stem and slide it into the batter, making sure that it
is completely coated on all sides and up to the stem.
Carefully lay the chile in the oil, point side first and
away from you. (This way, if you drop the chile, the oil
will splash away from you.) Use a heatproof metal spoon
to baste the top of the chile with hot oil for about 20
seconds. This will seal the surface, and the batter will
start to puff and turn very light golden. Fry until
chilies are golden brown on both sides, 1 to 2 minutes
per side. Transfer to a wire rack set over paper towels
to drain. Repeat with remaining chilies and batter.

Remove the toothpicks. Serve the warm chilies rellenos
topped with the roasted tomato salsa (warm or room
temperature).

By: Rick A. Martínez

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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