This version really concerns battering the stuffed chiles rather than stuffing them. Mostly, in imitation of my favorite restaurant, I just stuff jack cheese into Anaheim chiles nowdays. Warning: If using big pasilla chiles, this recipe might not be enough to batter all 8.
I was delighted with this breading because it was light yet slightly reminiscent of a tamal, not eggy. I often serve one chile relleno stuffed with jack cheese with two chicken enchiladas smothered in green tomatillo enchilada sauce, rice, beans, crema, guacamole and a lettuce garnish.
Serves 8.
| 8 | chiles rellenos, already prepared |
| ½ cup | masa harina |
| ½ cup | milk |
| 3 | eggs, separated |
| ¼ tsp | cream of tartar |
| ¼ tsp | baking powder (optional because of the egg whites) |
1. Mix masa and milk 2 hours ahead of time; let sit.
2. When ready to fry stuffed chilies, mix yolks with masa and milk, whip egg whites with cream of tartar until just stiff. Fold first 2 dollups of whites completely into masa, then the rest to make a light batter.
3. Cover a large plate with one-half of the batter. Dredge stuffed chiles in flour, then lay them on the plate covered with batter. Spread remaing batter over stuffed chiles.
4. Grasp each chile with tongs and plunge into hot frying oil. Turn when golden brown, then remove when other side done. To ensure masa cooks and isn't "gooshy," do not under-cook.
5. Serve smothered with enchilada sauce and garnished with cheese.