1/1 Photo of Chiles Rellenos With Sauce
Debbie R.'s Note:
My mom started making this for us when we lived in Southern California. It remains one of my favorites. It's important to use the specified peanut oil in the sauce. The taste adds something special to it. If you do not have access to Anaheim chiles, please see http://www.foodsubs.com/Chilefre.html for possible substitions. The only one I haved tried are whole canned green chiles. If you used those, you would not have to parboil them.
My Private Note
Units: US | Metric
- 1Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
- 2Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
- 3Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
- 4Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
- 5Pour some sauce over each relleno and serve.
- 6SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.
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Nutritional Facts for Chiles Rellenos With Sauce
Serving Size: 1 (161 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 366.1
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.6 g
- Cholesterol 242.6 mg
- Sodium 802.7 mg
- Total Carbohydrate 35.2 g
- Dietary Fiber 3.8 g
- Sugars 10.5 g
- Protein 14.0 g