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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
1 cup plus 2 tablespoons grated manchego cheese |
1 cup plus 2 tablespoons grated panela cheese |
3/4 cup grated anejo cheese |
6 large poblano chiles, roasted, peeled, slit lengthwise down one side and seeded |
flour for coating |
4 large eggs |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups vegetable oil |
2 cups roasted tomatillo salsa |
6 tablespoons crema |
1 pound tomatillos, husked, washed and cut into quarters |
2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped |
1/2 cup cold water |
1/2 medium onion, cut in half |
2 bunches cilantro, stems and leaves |
2 teaspoon salt |
2 cups heavy cream |
1/4 cup buttermilk |
Directions:
1. In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
2. TOMATILLO SALSA (GREEN SALSA)
3. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
4. CREMA
5. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
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