Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ole! Authentic Chiles Rellenos Recipe
    Lost? Site Map

    Ole! Authentic Chiles Rellenos

    Ole! Authentic Chiles Rellenos. Photo by Rinshinomori

    1/6 Photos of Ole! Authentic Chiles Rellenos

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    50 mins

    10 mins

    The Spice Guru's Note:

    My recipe for chile rellenos.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    chiles ...

    Units: US | Metric

    SAUCE

    CHILES

    BRINE

    CHEESE

    BATTER

    • 6 separated eggs
    • 1/2 cup flour (plus one tablespoon for egg yolk mixture)
    • 3/4 teaspoon salt
    • 2 cups canola oil, for frying

    GARNISH

    Directions:

    1. 1
      PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
    2. 2
      ROAST fresh peppers if not using canned; KEEP stems intact; PLACE under broiler and broil on each side until evenly blistered slightly blackened; IMMEDIATELY place peppers into a large plastic ziplock bag and allow to steam for a few minutes; REMOVE skins from each pepper (they should slide off easily now); CUT a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese or a mound of shredded cheese); CUP each pepper with one hand and pour gently running water into slit to flush out seeds.
    3. 3
      SOAK fresh or canned chiles in brine for a few minutes; CUT cheese into 6 long thin sticks (OR) shred cheese then thinly mound and mold 6 portions; REMOVE chiles from brine and blot with paper towels.
    4. 4
      STUFF each chile with one cheese portion then slip into pepper slit (if a chile tears don't worry, flour and egg batter will seal it well enough).
    5. 5
      POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer); SET heat control to 265°F.
    6. 6
      MEASURE flour into a sifter or fine mesh collander; DUST each of the chiles well with flour on all sides and set aside (for torn chiles, apply extra flour at the seam then overlap slightly).
    7. 7
      BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form; BEAT egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; ADD yolk mixture all at once to egg whites; FOLD together lightly but thoroughly while keeping the egg mixture fluffy.
    8. 8
      COAT one chile evenly with egg mixture, using rubber spatula if necessary to "frost" chile; HOLD chile by the stem; PLACE place carefully onto the hot oil; REPEAT with the remaining chiles, frying no more than 2 or 3 at a time.
    9. 9
      FRY until golden on all sides, turning once with spatula until done, about 5 minutes total; DRAIN between paper towels (if necessary, rellenos may be individually reheated in a microwave (100% power) for 15-20 seconds).
    10. 10
      SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish; SNAP your fingers and shout,"OLE"!

    Browse Our Top North American Recipes

    Ratings & Reviews:

    • on May 20, 2009

      55

      I made the chile rellenos as directed and the end result was fantastic! This is a great recipe, and very easy to make. I did not make the sauce, I served my chile rellenos with pico de gallo salsa instead. This was better than a lot of the chile rellenos I have had at Mexican restaurants. Thank you for the recipe, I will definitely be making these again! -Meow UPDATE 5/19/09: I made this again, and prepared the fresh tomato sauce that is included in the recipe. I left out the cinnamon and cloves (personal preference). I did not use the brine, and it came out perfect. It was delicious, my Mom even liked it, and she is a tough sell. Thank you so much, I can't wait to make this for my best friend who is Mexican...I am sure she will love it!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2011

      55

      ever since a trip to Chiapas, Mexico my husband has been craving real Mexican chiles rellenos. these perfectly fit the bill. they were quite a bit of work. between my husband & i they were done in about 2 hours. but i still give the recipe 5 stars because the result was worth it. the sauce was absolutely delicious. however, i had to turn it up to medium-high heat to get it to condense, since it was still watery after 45 minutes. no problem, though, because we were still busy stuffing and battering chilies. i am usually turned off by such a demanding dinner, but this might be one of the few times i feel it's worth the investment. we used a combination of half mozzarella and half sharp cheddar, served with house made refried beans and citrus rice. fantastic dinner. and likely to be repeated. just set aside a little time, have a friend or your significant other help you, make a nice project dinner of it, and enjoy! thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010

      55

      Wonderful tasting chile relleno. I changed the filling a bit to include leftover crab we had on hand as well as the cheese indicated. Since it's hard to find good tasting fresh tomatoes now I decided to use tomato sauce along with 1 hothouse tomato to make the sauce and increased the water ratio. I liked the addition of cinnamon and clove in this sauce - a bit like Cincinnati chili flavor. Very distinctive and it went very well together with the chile. Used fresh poblano which were grilled in the oven to blister and skin taken off. This recipe was surprisingly simple to make and I think the sauce here is the star. Thank you for sharing a wonderful recipe with us!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Ole! Authentic Chiles Rellenos

    Serving Size: 1 (4070 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1043.4
     
    Calories from Fat 894
    85%
    Total Fat 99.3 g
    152%
    Saturated Fat 14.5 g
    72%
    Cholesterol 215.8 mg
    71%
    Sodium 2882.5 mg
    120%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.2 g
    21%
    Protein 17.0 g
    34%

    The following items or measurements are not included:

    laurel leaves

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites