I am fully aware nobody likes a half-baked sequel, but I’m still going to share my second attempt at Chiles Rellenos. I used the same recipe as the first time, but kicked it up a notch by replacing the Monterrey Jack with some good old fashioned pig.

I sauteed 1/2 pound of ground pork with some fresh cilantro, chopped garlic, and salt and pepper, and used this for the filling.

I also made one of Edouble’s salsas, and then to mix it up, made a second batch where I replaced the tomatoes with green tomatillos.

I’ve reproduced the full recipe for easy clicking after the j.

- Broil the chiles in the oven, turning once, until the skins start turning black and popping (about 10 mins)
- Seal the chiles in a ziplock and watch ‘em steam themselves.
- After this, you should be able to peel the skins off easily.
- Cut a slit almost the full length of each chile and pull out the seeds. Replace with your pork mixture.
- Whip the egg whites until stiff peaks form. Separately, beat the egg yolks together with one tablespoon of flour. Mix the yolks into egg whites and stir until you have a thick paste. NOTE: I thought this was kind of a crazy idea, to separate the egg yolks and whites and then mix them back together, but it really made a cool, thick foamy batter. Perhaps Mr. Wizard Rooms can explain the science behind this.
- Roll the chiles in flour and dip each one in the egg batter. Careful not to lose your cheese!
- Fry all sides of the chiles, making sure you cook the egg thoroughly, until golden brown.

- Smother in E-double’s salsa.

-Next time: Pork and cheese together, of course…the anticipation builds.