Chiles rellenos are usually made with poblano chiles, but we like the extra spiciness and bite-sized allure that jalape├▒os provide.
Prepare:
1 1/8 cups Picadillo (about 1/2 recipe)
Make a T-shaped slit in the sides of:
18 large fresh jalape├▒o peppers, stems intact
The top of the T should be just below and parallel with the top of the pepper (and no wider than 1/2 inch); the long part of the T should extend from the stem to the point. Fill a large saucepan with about 3 inches water and add:
1/4 cup dark brown sugar
1/2 teaspoon salt
Bring to a boil, stir until the sugar is dissolved, and add the jalape├▒os. Simmer very gently over medium-low heat, stirring occasionally, until the peppers are almost tender, 5 to 6 minutes. With a slotted spoon, remove the peppers from the liquid. Drain cut side down for a minute or two, then carefully scrape the seeds out with a small spoon. Stuff each jalape├▒o with about 1 tablespoon of the picadillo, pressing it and molding it roughly into its original shape. At this point, it is highly recommended that the jalape├▒os be put in the freezer for at least 30 minutes, but no longer than 60 minutes, to firm them up.
Heat in a medium, heavy, deep skillet until very hot (about 375┬░F on a deep-fry thermometer):
Vegetable oil (3/4 inch deep)
While the oil is heating, spread on a shallow plate:
1/4 cup all-purpose flour
Separate, letting the whites fall into the bowl of an electric mixer and collecting the yolks in a small dish:
3 large eggs, preferably at room temperature
Add to the egg whites:
1/4 teaspoon salt
Beat at medium speed until they hold stiff peaks. With the mixer running, add:
1 tablespoon all-purpose flour
Then add the yolks 1 at a time, letting each be fully incorporated before adding the next. Working quickly (so the batter will not deflate) and in groups of 3 or 4 (so the pan will not get crowded), dredge a jalape├▒o in the plate of flour, then dip it into the egg batter to coat evenly and lay it in the hot oil. After about 2 minutes, use a spoon to very gently bathe the tops of the jalape├▒os with the hot oil. When they are golden underneath, use the same spoon to turn them over. Fry on the other side (no need to baste this time), then use a slotted spoon to remove them to a baking sheet lined with several layers of paper towels. Keep the fried peppers warm in a 200┬░F oven until all are done. Spoon onto individual serving plates:
