Chiles Rellenos

• 1 cup plus 2 tablespoons grated Manchego cheese
• 1 cup plus 2 tablespoons grated Panela cheese
• 3/4 cup grated Anejo cheese
• 6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded
• Flour for coating
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vegetable oil
• 2 cups Roasted Tomatillo Salsa
• 6 tablespoons Crema
• 1 pound tomatillos, husked, washed and cut into quarters
• 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
• 1/2 cup cold water
• 1/2 medium onion, cut in half
• 2 bunches cilantro, stems and leaves
• 2 teaspoon salt
• 2 cups heavy cream
• 1/4 cup buttermilk

1. In large bowl combine Manchego, Panela and Anejo cheeses.
2. Set aside.
3. Working on a towel-lined counter, spread open 1 chile at a time.
4. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile.
5. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll.
6. Place on a platter and stuff the remaining chiles.
7. (They can now be reserved for up to 2 days, well covered, in the refrigerator.)
8. Preheat the oven to 350 degrees.
9. Spread flour on a platter.
10. Beat the eggs with the salt and pepper in a bowl wide enough for dipping.
11. In a 9-inch cast-iron skillet heat oil over a medium-high heat.
12. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains.
13. Then dip chiles into the eggs.
14. Test the oil by dropping a bit of egg.
15. If it sizzles immediately and rises to the surface, the oil is ready.
16. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each.
17. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side.
18. Drain on paper towels.
19. Reheat oil and repeat with remaining chiles.
20. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes.
21. To serve, coat with Tomatillo salsa (other salsas can also be used).
22. Top with a dollop of Crema.
23. In blender place tomatillos, jalapenos and water.
24. Puree until just chunky.
25. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
26. This salsa keeps in the refrigerator, in a covered container, about 3 days.
27. In large bowl whisk together cream and buttermilk.
28. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
29. Place in refrigerator.
30. Can be kept for up to a week.

manchego cheese, panela cheese, cheese, chiles, flour, eggs, salt, freshly ground black pepper, vegetable oil, salsa, quarters, jalapeno chiles, cold water, onion, bunches cilantro, salt, heavy cream, buttermilk

Taken from www.foodnetwork.com/recipes/chiles-rellenos-recipe.html (may not work)