Ron's Chiles Rellenos

Recipe by mersaydees
READY IN: 20mins




  • Separate eggs.
  • Beat egg whites until very firm.
  • In small bowl, mix flour, water, and egg yolks together with a fork or spoon.
  • Fold yolk mixture into egg whites (tip: pre-mix some egg white with yolk mixture first -- amount fits in small bowl, fold into egg white bowl).
  • Slice brick of Jack cheese into long wedges. Stuff 6 whole chiles with cheese wedges, being careful not to break the chile. Dice and reserve any remaining for sauce.
  • Heat oil in large fry pan.
  • Spoon batter into the hot oil -- this is the "bed" for a stuffed chile in the next step.
  • When batter is cooked enough to support a whole chile, lay a stuffed chile on the "bed". Spoon more batter on top of chile to cover -- this is now a chile relleno.
  • Spoon some hot oil over the relleno in order to firm batter (i.e., to cook the top of the chile relleno to make it stable for turning).
  • Flip the relleno over and cook until golden.
  • Place cooked relleno on large platter and keep warm while you repeat these steps for each stuffed chile.
  • Once all the rellenos are done, continue to keep warm while you prepare the sauce.
  • Sauce:
  • Cook onions in butter in saucepan.
  • Add a tablespoon of flour, cooking for a minute or two.
  • Add chicken stock and chili sauce and bring to the boil. Add remaining chopped green chilies or optional diced chiles to sauce at this time.
  • Pour sauce over rellenos and serve with shredded cheese and sour cream.