Prep 20 mins
Cook 40 mins
This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!
- 113.39 g swiss cheese or 113.39 g monterey jack cheese, cut into strips
- 226.79 g canned whole green chilies, drained
- 3 eggs, separated
- 44.37 ml flour
- oil (for deep frying)
- 453.59 g can stewed tomatoes
- 29.58 ml finely chopped onions
- 1 chicken bouillon cube
- 2.46 ml salt
- 1.23 ml dried oregano
- 0.25 ml pepper
- 59.14 ml grated sharp cheddar cheese
- sour cream
- Insert a strip of cheese into each chile.
- In a medium sized bowl, beat egg whites until they form soft peaks.
- In a small bowl, beat egg yolks slightly.
- Gently fold into egg whites.
- Add 3 tablespoons flour, and fold in just until blended.
- In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
- Roll the chiles in flour.
- With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
- Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
- Preheat oven to 350.
- In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
- Simmer, stirring occasionally, about 10 minutes.
- Place chiles in a 13x9 glass casserole or baking pan.
- Spoon the sauce on top of the chiles.
- Sprinkle the cheddar cheese on top.
- Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
- Serve with sour cream.
I love chile rellenos, but have never made them like this, fryiing, then baking. They came out so yummy and so good, I will make them this way from now on! Thank you so much for the delicious recipe!