Ranch Chiles Rellenos with Ancho Chile Salsa

So you may remember that last weekend we made Ancho chile salsa. Well that was in advance of making Ranch Chile Rellenos. Mmmmm . . . chile rellenos . . . These were remarkably easier to make than I expected and so tasty. We used Anaheim's from the garden but I think poblanos might be a good idea. The Anaheims were a bit too skinny and so split when I put the cheese inside. But it didnt all melt out and wasnt nearly as messy as I thought it would be. So tasty, will definitely make again!

Ranch Chile Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles are reliably mild substitutes. You can stuff chiles with almost anything: cheese, shrimp, smoked fish, tuna and sour cream, grilled vegetables or crabmeat. For a larger crowd, the recipe can be doubled. Serve the chiles rellenos with beans and rice. (We made basmati rice and mixed it with a bean salad I had made the previous weekend) Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta. From EatingWell January/February 2009 (That is my pic up there and theirs down below). 6 servings (yeah . . . we ate all of them) Active/Total Time: 50 minutes.

Ingredients

• 6 small poblano peppers, or Anaheim chiles (We used Anaheim's)
  
• 4 ounces Monterey Jack cheese, cut into 6 long strips (We used about 2 oz since the peppers were so skinny)
  
• 1/4 teaspoon dried oregano, preferably Mexican (We used regular)
  
• 1/4 cup all-purpose flour
• 1/4 teaspoon sea salt (We used regular salt)
  
• 2 large egg whites
• 1 tablespoon canola oil
• 3/4 cup Ancho Chile Salsa

Directions

1. Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper (we used the broiler since we have an electirc stove). Wrap in paper towels until cool.
2. Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese (Dont worry if you split the peppers too much).
3. Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.
4. Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.

Per serving: 152 calories; 9 g fat (4 g sat, 4 g mono); 17 mg cholesterol; 11 g carbohydrates; 8 g protein; 2 g fiber; 339 mg sodium; 278 mg potassium.