Chiles Rellenos With Sauce

Recipe by Debbie R.
READY IN: 1hr
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
  • Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
  • Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
  • Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
  • Pour some sauce over each relleno and serve.
  • SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.
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