Chiles Rellenos (Authentic)
photo by tinab01
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 chiles
- Serves:
- 6
ingredients
- 6 chilies, medium size Anaheim Chiles or 6 pablano chilies
- 12 ounces monterey jack cheese
- 1⁄2 cup all-purpose flour
- 1 tablespoon butter or 1 tablespoon margarine
- 3 tablespoons onions, chopped
- 1 garlic clove, minced
- 1 (15 ounce) can tomato puree
- 1⁄4 teaspoon dry oregano
- salt
-
Crispy Egg Coating
- 4 eggs
- 1 teaspoon salt
directions
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
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Reviews
-
This recipe is definitely authentic (per my MIL who lives in Veracruz) There are different variations however in what fillings are used. My MIL in Veracruz, stuffs them with shredded chicken that has been cooked in a homemade tomato sauce that is spiced with cumin and mexican oregano. Just as delicious as the cheese chile rellenos but of course more filling. Thanks for posting!
RECIPE SUBMITTED BY
I live in Ocean Beach, San Diego with my husband and our 16 mo. old daughter. We have the most wonderful restaurants here but don't get out often since the little one came along. We have the best burger place called Hodads! Miss that burger! I love to cook and look forward to getting new culinary gadgets for birthdays and xmas. My husband loves his hot sauce so he challenges me quite often to spice it up. I love a healthy meal as well as indulgence once in a while. I was a vegetarian for quite a few years and even a vegan for 1 year. (not to bash vegans, but I never felt so drained.) I love meat though and my husband would have dissed me if my meat eating was non-existant. Lucky for me I was a happy steak eater years before we met! My cooking skills I cannot rate however I add my own touch to any recipe and usually create my own specialties. I eyeball my ingredients when I cook so I am slow to post recipes. I add them when I cook them and take the time to measure. I look forward to a 5 star from you! I hope you enjoy my delights.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">