LAURIE SMITHTechniquesMaking Chiles Rellenos1. CHOOSING: Fresh anaheim chiles are preferred for stuffing but poblanos also work nicely.2. COOKING: Char about 10 chiles over a gas flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin. Cut a slit lengthwise, stopping about 1/2" from tip. Scrape out veins and seeds.3. STUFFING: Fill each chile with a 3" ¿ 1" stick of monterey jack; you will need about 1 lb. of cheese in all.4. FLOURING: Dredge chiles in flour seasoned with salt and freshly ground black pepper.5. PREPARING COATING: Separate 4 eggs. Beat whites until foamy, add a pinch of salt, and beat until stiff. Beat yolks, then fold into whites.ADVERTISEMENTADAD6. COATING: Working quickly, dip chiles in eggs to coat.7.COOKING: Fry chiles in 1" hot corn oil in a large skillet, turning to brown evenly.8. SERVING: Drain on paper towels. Serve with Red Chile Sauce or sauce of your choice.Keep ReadingHow to Trim an ArtichokeBy BENJAMIN KEMPERThai Sugar CookiesBy AUSTIN BUSHThai Fried ChickenBy AUSTIN BUSHArtichoke Bruschetta with Capers and Cherry TomatoesBy KATIE REICHERJacques Pépin’s Artichokes HelenBy JACQUES PÉPINTurkish Braised Artichokes with Peas and Candied LemonBy GAMZE INECELIChilled Tomato-Strawberry SoupBy MICHAŁ KORKOSZSpaghetti all’Assassina (‘Killer’ Spaghetti)By DAN PASHMANArayes (Meat-Stuffed Pitas)By SAYAT OZYILMAZSee AllContinue to Next StoryADVERTISEMENTADAD