Recipe by Mamablowfish
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Top Review by cervantesbrandi
This recipe is definitely authentic (per my MIL who lives in Veracruz) There are different variations however in what fillings are used. My MIL in Veracruz, stuffs them with shredded chicken that has been cooked in a homemade tomato sauce that is spiced with cumin and mexican oregano. Just as delicious as the cheese chile rellenos but of course more filling. Thanks for posting!
- 6 chilies, medium size Anaheim Chiles or 6 pablano chilies
- 12 ounces monterey jack cheese
- 1⁄2 cup all-purpose flour
- 1 tablespoon butter or 1 tablespoon margarine
- 3 tablespoons onions, chopped
- 1 garlic clove, minced
- 1 (15 ounce) can tomato puree
- 1⁄4 teaspoon dry oregano
Crispy Egg Coating
- 4 eggs
- 1 teaspoon salt
Directions See How It's Made
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.