Chiles Rellenos
Source of Recipe
AnnT
Recipe Introduction
I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper.
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)
Monteray jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
Sauce.
canned tomatoes
onions
garlic
cayenne pepper
canned of chopped chiles
chicken broth
.
Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to
split it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. do not overbeat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
Dip the pepper stuffed with cheese into flour and then into the egg
mixture. Carefully add to the oil. If needed, spoon a bit of the egg
mixture on top of the pepper while in the pan. (these fry quickly),
flip over and fry other side. Remove and drain on paper towels.
Continue cooking until all of the peppers are cooked.
Make sauce by sauting the onions and garlic, add the chopped tomatoes
and season with the chiles, salt and pepper. Add some chicken broth and
simmer for 20 minutes.
Serve Chili Relleno with sauce on the side OR Place the fried chile
rellenos in a casserole dish and pour the sauce over them. Bake in a
350 oven for 20 to 30 minutes.
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