I am a member of a local food group (I’ll post more on that later), and I scored some beautiful anaheim chile peppers at our last product exchange.  My first thought was “chiles rellenos!” – although, I must mention that I have never attempted to cook them before. I was not deterred, however, and I am delighted to report that my first attempt was a delicious success! If you’re pressed for time, I recommend that you prepare and stuff the peppers ahead of time (see below for details); the recipe isn’t difficult, but there are a lot of hands-on steps that may be difficult to complete with hungry kids at your feet.

Ingredients
8-10 anaheim chile peppers (or poblanos, if you prefer)
2 ounces cream cheese (or more, depending on size of your chiles)
1/2 – 1 cup mozzarella, cut into small chunks (or substitute your favorite cheese)
Flour for dredging chiles
4 eggs, separated
1/2 teaspoon cream of tartar
Salt
Oil for frying
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Preheat the broiler and place the chiles on a baking sheet. Put the baking sheet about 6 inches under the broiler to roast the chiles. (Note: you can do this on an outside grill instead.) Watch the chiles carefully and turn them about every 60 seconds. You want the skin to blister and brown, but not burn. Once the skins of the chiles are brown and wrinkled, remove them from the oven and place them in a brown paper bag and fold the top of the bag down to close (a plastic bag will also work).  Let the chiles steam for about 10 minutes, then remove them from the bag and peel them.  The charred skin should peel away easily using your fingers, but be careful not to tear the chiles while peeling.

Using a small knife, make a small slit in the side of each chile (near the top). Now this is the tricky part: remove the seeds, without tearing the chile completely open. You can either use your knife to cut the membranes off, or simply use your fingers to rip the membranes/seeds out. I found the finger method worked well for most of the chiles, but a knife was needed for some of the larger ones. Expect some tearing while you’re doing this, but try to keep it to a minimum.

Next, stuff the chiles with the cheese. Put as much in as you like, but make sure you have enough room to role the chile around itself a little bit to “hug” the cheese inside (kind of like a burrito). If you are preparing this ahead of time, stop at this point and put the stuffed chiles in the fridge covered loosely with plastic wrap, until you are ready to cook them. 

Add the oil to a large saucepan (any large pan that is taller than it is wide will work), and heat to at least 350 degrees. Be sure the oil is at least a half an inch deep. Meanwhile, separate the eggs yolks into a small bowl and lightly beat them. In a large bowl, using an electric mixer, beat the egg whites, cream of tartar, and a pinch of salt until stiff. Gently fold in the yolks with a rubber spatula.

Dredge the stuffed chiles in flour and then pick up one chile at a time by the stem and dip it into the egg batter. Very carefully, set the chile in the hot oil (use tongs, if you aren’t comfortable using your fingers). Fry until the bottom is golden brown and then carefully turn them, using tongs, to cook the other side. When they are golden brown, place them on a paper towel to drain and salt them lightly.

We enjoyed our chiles rellenos with fresh salsa and sour cream, but they would also be excellent with sauce. A red enchilada sauce would work in a pinch, but crema fresca (Mexican sour cream) or mole sauce would be divine.