El Paso Style Chiles Rellenos

pbs.org

Paula1433

subheading: CHILES RELLENOS:

3 to 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

subheading: 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

subheading: GUACAMOLE:

2 ripe avocados

¼ onion, finely chopped

1 jalapeño, finely chopped (optional)

¼ cup cilantro, finely chopped

1 to 2 tsp lime juice

1 to 2 tomatoes, finely chopped

Salt

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