Prep 25 mins
Cook 15 mins
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.
- 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
- 8 eggs, separated
- 1⁄4 cup butter, melted
- senor pico's picante sauce
- Rinse the chiles and discard the seeds.
- Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
- Dust the chiles with flour.
- Beat egg whites until stiff.
- Beat egg yolks and fold into whites.
- Add melted butter (should not be hot) to the egg mixture.
- Grease generously a 8x8 baking dish.
- Pour a thick coating of batter on bottom of dish.
- Place chiles on top of batter, and spoon remaining batter over chiles.
- Bake at 375° for 15 minutes.
- Top with Picante sauce.
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.
Several people commented that they needed to cook for up to 45 min. That should not be the case if you are whipping the egg whites properly. Whip the egg whites with an electric mixer on high until they are stiff and form peaks. Gently fold in the egg yolks and butter. The batter should be light and fluffy. This may not be obvious if you have never made chili rellenos. It is essentially the same batter that is used for fried chili rellenos.
Ended up a bit dry and not much flavor... disappointing.