Chiles Rellenos - Tucson's El Charro

Recipe by Mme M
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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stuff each chile with cheese, and set aside.
  • Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
  • Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
  • To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
  • May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
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