Chiles Rellenos
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This dish consists of large green chile peppers (available in cans at your local supermarket), stuffed with Monterey Jack cheese, dipped into a flour-and-egg batter, and deep-fried until crispy and golden brown. The Chiles Rellenos are then served with a spicy tomato sauce as an appetizer or side dish with tacos or burritos.
INGREDIENTS
SAUCE
2 teaspoons vegetable oil
2 tablespoons finely chopped onion
1 (8-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
Dash of pepperCHILES RELLENOS
2 (4-ounce) cans whole green chiles
1/4 pound Monterey Jack cheese or Swiss cheese
2 eggs, separated
2 tablespoons all-purpose flour
Vegetable oil or solid shortening for deep-frying
All-purpose flour
1/4 cup grated sharp Cheddar cheesePREPARE SAUCE - Put vegetable oil in a medium-sized saucepan and heat over moderately high heat until very hot. Add onion and cook, stirring constantly, until tender but not brown. Add tomatoes, tomato sauce, bouillon cube, salt, oregano, and pepper.
Simmer sauce, stirring occasionally with a wooden spoon, for 10 minutes. Remove from heat and cover to keep warm while you are preparing the Chiles Rellenos.
Drain green chiles and cut Monterey Jack cheese into strips to fit size of chiles.
Carefully insert 1 strip of cheese in the center of each chili. Put egg whites in medium-sized bowl and beat with an electric mixer until soft peaks hold when beaters are slowly lifted. In small bowl, beat egg yolks slightly; gently fold into egg whites.
Add 2 tablespoons flour to egg mixture; fold until blended. Put oil or shortening in an electric skillet, heavy saucepan or deep-fat fryer so that it measures 1-1/2 to 2 inches in depth. Heat until fat reaches 425 degrees on a deep-frying thermometer.
Put some flour in a shallow dish. Carefully roll cheese-stuffed chiles, one at a time, in flour. With a large slotted spoon, dip chilies into egg batter, coating generously. Gently place in hot oil, a few at a time, and fry 3 to 4 minutes until golden.
Remove chiles as they brown and transfer to paper towels to drain. Place on ovenproof dish; keep hot in a warm oven. Continue frying remaining chiles. When all are done, arrange on platter and serve with tomato sauce and grated Cheddar cheese.
Makes 6 servings