Senor Pico's Baked Chile Rellenos

Miss Annie's Note:

From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Yield: 6 Rellenos

• 6 canned whole green chilies or 6 fresh chilies , roasted & peeled
• 6 slices monterey jack cheese , 2 inch slices, about 1/2 thick
• 6 slices cheddar cheese , 2 inch slices, about 1/2 thick
• flour
• 8 eggs , separated
• ¼ cup butter , melted
• senor pico's picante sauce

Directions:

1. Rinse the chiles and discard the seeds.
2. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
3. Dust the chiles with flour.
4. Beat egg whites until stiff.
5. Beat egg yolks and fold into whites.
6. Add melted butter (should not be hot) to the egg mixture.
7. Grease generously a 8x8 baking dish.
8. Pour a thick coating of batter on bottom of dish.
9. Place chiles on top of batter, and spoon remaining batter over chiles.
10. Bake at 375° for 15 minutes.
11. Top with Picante sauce.

Reviews

[Mysterygirl]

This is really good. I love chili rellenos. I would suggest modifing the ingredient list so that it is clearer there that you need both the monterey jack and the cheddar as I read it to be one or the other until I read through the directions.

[Laudee]

Mizz Annie, you've done it again!! You know I made your DP picante sauce recently...Now, your SP rellenos...Together...Divine!! Really a scrumptious dish! Whipping the egg whites makes all the difference...Did use canned chilies...worked great. Thanks for sharing...We'll be doing this one again, for sure! Laudee

[lindsay827]

This is basically the same recipe that my mother-in-law gave me from Zacatagas (sorry I'm sure I chopped the spelling!) The only difference is that I saute onions in butter and then add 2 large cans of tomato sauce. Once the chiles are fried up I add them to the sauce and simmer for approx 45 minutes. Serve over rice and it is always a hit!