Chiles Rellenos With Goat Cheese
Serves 6
Chiles Rellenos With Goat Cheese
6 large poblano chiles
1/2 pound Bucheron (log goat cheese)
3 eggs, separated
canola oil
flour for dredging
Tomato-Jalapeno Sauce
Place chiles directly over flame or on electric element of range and turn until well blistered all over. Place in a plastic bag, seal and let stand 15 minutes to loosen skin. Peel and discard skins, but leave chiles whole. Make a slit in the side of each and remove seeds and veins. Rinse chiles and pat dry. Divide the goat cheese into 6 portions and place inside chiles. Beat yolks until thick and light yellow. In a clean bowl with clean beater, beat the egg whites until stiff. Gently fold the two together.
Heat 3/4-inch of oil in a heavy skillet until hot enough to brown a small sample dollop of egg batter. Roll the chiles in flour all over and dip in egg mixture. Immediately place in hot oil and fry until brown on bottom. Turn and brown the other side. Remove from oil and drain on paper towels. (These may be prepared 1/2 day in advance and refrigerated.) When ready to serve, heat the tomato-jalapeno sauce to a simmer, season to taste, and add the chiles. Simmer until heated through, about 5-10 minutes.
TO make sauce, simmer one 24 ounce can of San Marzano tomatoes with 1 finely chopped jalapeno, 1 tsp sugar, salt and pepper to taste.
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