Culinary Spice Column. From The News Newspaper, Origingal Publish date: August 18, 2009. Chile Rellenos and Queso Oaxaca

Q: I made chiles rellenos recently and they turned out flat and greasy. Do you have any tips on making them?
Soledad, Mexico City

Chiles rellenos are one of my favorite splurge dishes. Mild chiles stuffed with cheese, dipped in an egg batter, fried and served bathed in a light tomato sauce, what’s not to love? If your chiles are too greasy, the most likely culprit is the oil. The key to frying anything is to make sure the oil is hot enough. Heat your oil to 365 – 375F, or 185 – 190C degrees. If you don’t have a thermometer, just put a drop of batter in to the oil. If it immediately floats to the surface the oil is the right temperature. The oil is not hot enough if the batter sinks to the bottom of the pan.

Check your egg batter as well. A good batter should have enough body to withstand frying. Separate the eggs and whip the whites to moderately stiff peaks. This will ensure that your chiles do not end up flat. You should lightly dust your stuffed chile in flour before dipping in to the egg batter so that the batter clings to the chile. Place the chile in enough hot oil to cover it halfway. Spoon oil over the top half of the chile so that it cooks evenly. Working in batches, fry the chiles until browned, about four minutes, allowing the oil to return to the right temperature between batches. Transfer to paper towels and drain well. Serving them in a light tomato sauce will help cut any remaining greasy taste.



Q: What is the difference between Queso de Oaxaca and Quesillo?
Karen, Ajijic

In Mexico the two names are interchangeable. This cheese is named after the state of Oaxaca in southern Mexico where it was first made. Queso de Oaxaca is called quesillo in the state of Oaxaca. Elsewhere in the country this mild mozzarella-like cheese is generically called queso de Oaxaca. Often shaped in to what resembles a ball of rope, this cheese is perfect for quesadillas and queso fundido because of its wonderful melting quality. It is the original and authentic string cheese, perfect for snacking. Be aware, however, because if you are in Oaxaca and ask for queso de Oaxaca you will receive an entirely different type of cheese. It is a sharper, harder cheese similar to cotija.