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1
In large bowl combine Manchego, Panela and Anejo cheeses.
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2
Set aside.
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3
Working on a towel-lined counter, spread open 1 chile at a time.
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4
Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile.
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5
Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll.
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6
Place on a platter and stuff the remaining chiles.
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7
(They can now be reserved for up to 2 days, well covered, in the refrigerator.)
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8
Preheat the oven to 350 degrees.
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9
Spread flour on a platter.
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10
Beat the eggs with the salt and pepper in a bowl wide enough for dipping.
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11
In a 9-inch cast-iron skillet heat oil over a medium-high heat.
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12
Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains.
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13
Then dip chiles into the eggs.
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14
Test the oil by dropping a bit of egg.
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15
If it sizzles immediately and rises to the surface, the oil is ready.
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16
Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each.
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17
Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side.
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18
Drain on paper towels.
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19
Reheat oil and repeat with remaining chiles.
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20
Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes.
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21
To serve, coat with Tomatillo salsa (other salsas can also be used).
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22
Top with a dollop of Crema.
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23
In blender place tomatillos, jalapenos and water.
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24
Puree until just chunky.
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25
Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
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26
This salsa keeps in the refrigerator, in a covered container, about 3 days.
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27
In large bowl whisk together cream and buttermilk.
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28
Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
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29
Place in refrigerator.
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30
Can be kept for up to a week.
