The occasion? My mom was coming over for dinner at my new place. First, I perused the internet for some simple but comprehensive recipes. Then I went to my local chopper for some missing ingredients (namely chiles) and in search of some negra modelo (mom's favorite). Didn't find the booze, but found the chiles; I used Anaheim chiles. Oh well. The following is the (easy?) recipe I found from this site.
Note: I'm more of a baker than a cook... As such, I didn't really deviate from the recipe I got from the above site. The only thing I changed was the amounts because I made 4 (not 6) rellenos. I have to say, they tasted pretty good but they are by no means good for you. I mean really, deep fried cheese covered in batter? Think about it...
Step 1: Rinse 4 chiles and dry
Step 2: Preheat oven to broil
Step 3: Place the chiles in a 9 x 14 glass baking dish and place on the top shelf of your oven.
Step 4: Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over.
Step 5: When both sides are fairly evenly charred, remove them from the oven. (I encountered a problem during this step: smoke alarms went off and the neighbors started bitching).
Step 6: Wrap each chile in a moist paper towel to steam.
Step 7: After a few minutes, check them. Once the skin comes off easily, peel each chile (Easier said then done!)
Step 8: Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a thin slice of monterey jack cheese. I must have left some of that "heat" because my mouth was on fire later.
Step 9: Whip the egg whites at high speed with an electric mixer (or if you don't have one, like me, use a fork and work it!) until stiff peaks have formed (hehe).
Step 10: Heat 3/4 cup of (vegetable, olive, or corn) oil in a skillet until a drop of water sizzles when dropped into the pan. Pero, ten cuidado!
Step 11: Beat 3 egg yolks with one tablespoon flour and 1 tsp salt. Mix the 3 yolks into egg whites and stir until you have a thick paste.
Step 12: Roll the chiles in 1/8 (or more if needed) cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown - I flipped them once also. Place on paper towels to drain.
Step 13: Meanwhile, heat the salsa (1 cup salsa verde, 1 cup homestyle salsa) in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Note: I didn't make salsa, rather I heated up some polenta, cut cherry tomatoes, and diced onions to compliment the rellenos. I drizzled lime over the chiles before serving (a yummy trick I picked up from Jose).
Step 14: Serve and enjoy :)