Chiles Rellenos

Chiles Rellenos
A Mexican classic
5 fresh Anaheim chillis (can be challenging to find in New Zealand – Chinese markets do sometimes carry a similar chilli that is green, longish and quite mild)
2 cups Edam Cheese, grated
6 egg whites
6 egg yolks
Mildly-flavoured oil for frying
Salt to taste
La Morena Salsa Roja (Red Mexican Sauce)


Rinse chillis and cut a slit longwise (leaving stem attached). Remove seeds
With tongs, char-grill each chilli over open flame on stove. Alternatively, place chillis on baking tray (lined with baking paper) and cook at 225˚C fan bake until chillis start to blacken
Remove chillis from heat and let sweat in a paper bag. After they have cooled, remove the largest bits of burnt chilli skin
Gently open each chilli and stuff inside grated cheese
With a mixer, blend egg white until stiff
With a spoon, mix up egg yolks and then fold yolks into the egg whites. Add a pinch or two of salt
Pour a layer of oil into a skillet (about as high as your knuckle) and let it heat until quite hot. You may test by putting a tiny drop of the egg mixture in and see if it bubbles
Once hot, spoon a dollop of egg mixture into skillet and gently place stuffed chilli on top. Next, spoon another dollop of egg mixture on top of the chilli to cover.
Let egg and chilli cook until the bottom of the egg is brown enough to flip and cook other side.

Serve with La Morena Salsa Roja (Red Mexican Sauce)