Wisconsin Four-Cheese Chiles Rellenos
- 12 (5-inch-long) poblano chiles
- 2 cups (12 ounces) crumbled feta cheese
- 2 cups (8 ounces) shredded white Cheddar cheese
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 (8-ounce) package cream cheese
- 1 tablespoon fresh lime juice
- 4 green onions, thinly sliced
- 1 tablespoon pepper
- Vegetable oil, as needed
- 8 eggs, separated
- 1½ cups all-purpose flour
Instructions:
Mildly spicy, creamy and tangy, this scrumptious four-cheese version of chile relleños is every bite worth the effort.
- Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.
- Mix the cheeses, lime juice, green onions, and pepper together until well blended. Carefully stuff each chile with the cheese mixture. Set aside.
- In a 10-inch skillet, heat ¾ inch of oil to 325°F. While the oil is heating, beat the egg whites in a large bowl until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more. Roll the stuffed chiles in flour, coating completely. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried. Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.