1- 7 oz can California California
Cheese filling or picadillo filling
About ½ cup flour
Coating
Salad oil for frying
Garnish of shredded jack cheese or sliced green onion tops, optional
Drain canned chiles, rinse, and cut a slit down the side of each; gently remove seeds and pith inside. Stuff chiles with filling; slightly overlap the cut edges to hold filling inside. Have flour ready in a shallow pan. Roll each chile in flour to coat all over, gently shake off excess.
Prepare one of the following coatings just before you want to fry the chiles. Coat and fry the chiles according to the instructions with coating recipe. If you like top with garnish. Makes 3 or 4 servings
Filling:
½ pound jack cheese. Stuff each chile with a piece of cheese about ½ inch wide, ½ inch thick, and one inch shorter than the chile.
Coating 1 (Thin and Crispy):
Separate 5 eggs. Beat the egg whites with 1 tsp salt until they hold firm, soft peaks. Using the same beater, or a whip, beat egg yolks until thick; fold yolks into whites and use immediately.
Heat about ¼ inch salad oil in a wide frying pan over medium heat. Coat the chile all over with the egg batter and use two forks to remove from the batter. Fry in the hot oil just as many at one time as can be done without crowding. When each is golden brown on one side, turn over with a spatula and fork (or two spatulas) and fry until golden on the other side. Remove and drain briefly on paper towels. Serve immediately.
Coating 2 (Puffy):
Separate 3 eggs. Beat the whites until they form soft peaks. Beat yolks with 1 Tbsp water, 3 Tbsp flour, and ¼ tsp salt until thick and creamy; fold into whites.
Heat about 1 ½ inches of oil in a wide drying pan over medium heat. Dip stuffed chiles into the fluffy batter, place on a saucer, and slide into the hot oil. When the bottoms are golden brown, gently turn using a spatula and fork, and cook other side – 3 to 4 minutes per side. Drain on paper towels.
Note: Mom uses the Puffy coating for her famous rellenos.
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