We've already done CHILE RELLENOS DE PICADILLO, CHILE RELLENOS DE MARISCOS and CHILE EN NOGADA...so what was left to do?
¡Un buen CHILE RELLENO DE QUESO!
Whenever Javier lights up the grill for a barbecue, we always put on some chile poblanos for other meals. We use the green chile strips in egg dishes, in quiche-type dishes, casseroles, and our favorite - any kind of CHILE RELLENO. Since we had already done several varieties using meat, seafood, and a vegetable filling, it was now time for the more traditional variety with a simple cheese filling.
As I've mentioned before, we have given up the old routine of coating the stuffed chiles in an egg batter and then frying them in oil. We now use an egg white batter and "oven fry" them before putting a rich, tomato-based with chile and onion sauce over them. They are really delicious!
This evening's chiles were stuffed with queso fresco before being coated with the egg white batter and baked in a 400 degree oven for about 25-20 minutes. We then served them separately onto a plate, covered them with a tomato, chile and onion salsa, and served some roasted corn (from Trader Joe's) on the side. They were SO GOOD and I cannot wait to repeat this meal someday soon!
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