Chile Rellenos
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
Peppers
- 1⁄2 lb monterey jack cheese
- 6 anaheim chilies, cleaned or 1 -2 can of whole canned chilies
- 2 tablespoons flour
- flour
- 2 eggs, seperated
- oil (for frying)
Sauce
- 1⁄2 medium onion, diced
- 1 clove garlic, minced
- 1 cup canned tomato
- 1 tablespoon oil
- 2 cups chicken broth
- 1 teaspoon black pepper
- 1 teaspoon oregano
Directions
- Peppers: Cut cheese into rectangle ½" wide and 2" long.
- Wrap chile around each piece of cheese.
- Roll in flour.
- Make batter of beaten stiff egg whites, and then add lightly beaten egg yolks.
- Fold in 2 tbsp flour.
- Drop stuffed chilies into batter, one at a time.
- Slide into 1 1/2" moderately hot oil.
- Fry until golden brown.
- Work quickly.
- Drain.
- Sauce: Cook all ingredients together in saucepan.
- Pour over fried chilies.
- Sprinkle with remaining cheese.
- Bake in a 350° oven 30 to 45 minutes, or until bubbly.
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