Prep 1 hr
Cook 30 mins
This recipe originally came from the book, I Hear America Cooking, by Betty Fussell, published in 1986, but I've adapted it a bit over the years. Only once have I had chiles rellenos as good as these in a restaurant. The recipe is time-consuming and a little fussy but well worth the effort. This recipe serves 3-6 people, depending on the size of the chiles.
- 6 large fresh mild green chilies (Anaheim or other mild variety)
- 2⁄3 lb mild white cheese, grated (Monterey Jack and or or mozzarella work well)
- 4 large fresh tomatoes
- 1⁄2 onion
- 2 garlic cloves, peeled
- 1 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1 cup vegetable stock (stock cubes are fine)
- 3 eggs, separated
- 1 tablespoon flour
- 1⁄2 teaspoon salt
- olive oil (for frying)
- cilantro, chopped
- Preheat oven to 450 degrees.
- Place chiles on a cookie sheet and roast until the skins are black and blistered and the chiles are soft (approximately 30 minutes). Turn the chiles as needed to ensure that all sides are blackened.
- Place the tomatoes and garlic on a separate cookie sheet and roast until the tomato skins are blistered, and the tomatoes are soft.
- Remove the chiles from the oven and place them in a paper bag to cool. This allows them to steam and makes them easier to peel.
- While the chiles cool, puree the roasted tomatoes (skins and all) and the roasted garlic in the food processor or blender. Add the onion, cumin, and cinnamon and blend until smooth.
- Pour the tomato mixture into a medium saucepan and add the vegetable stock and simmer over low heat, stirring occasionally, for 15-20 minutes or until the sauce just begins to thicken. Taste for seasonings and add salt and pepper as needed/desired. Keep the sauce warm.
- When the chiles are cool enough to handle, take them from the bag and remove the skins without removing the stems. Make a small slit in each chile and remove the seeds and veins. Stuff each chile with cheese.
- For the batter, beat the egg whites until stiff. Mix the egg yolks with the flour then fold in the beaten egg whites.
- In a heavy skillet, heat at least two inches of olive oil until the oil is hot but not smoking.
- Dry each chile with a paper towel so the batter will stick to it. Dip each chile into the batter and place it on a saucer then slide it into the oil. Using a spoon, you can add a little more batter on top of each chile as they fry.
- Fry the chiles until the batter is puffy and golden brown. Turn the chiles at least once while frying, using tongs or a pair of spoons.
- When the chiles are done, drain them on paper towels. Cover the bottom of a warm serving platter with the tomato sauce. When the chiles have drained, lift them onto the platter. Sprinkle with chopped cilantro.