Rachel’s Chilies Rellenos
4 roasted poblanos (or Anaheim)
1 lb grated cheddar cheese (and/or 1 lb of ground beef, browned and drained)
½ onion, diced
1 c fresh tomato, diced
½ t salt, pepper to taste
¼ t cumin
1 c flour
3 c cooking oil
1Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over.
2 Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin.
3 Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
4 Saute the onions in butter until tender. Combine with the cheese and/or beef, tomato, and seasonings. Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.
5 Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.
6 Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown. These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.