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Chile Relleno

July 14, 2017

Prep Time : 20 minutes
Cook Time : 20 minutes
Yield : 4 servings

Ingredients:

4 pasilla chilies (or large Anaheim)

1 pound queso fresco cheese

toothpicks

3 eggs

1 Tbls. flour

1 cup oil

Sauce:

4 medium Roma tomatoes, halved

1 cup water

2 garlic cloves, peeled and chopped (I use store bought pre-chopped)

1 Tbls. Chicken broth powder (can grind-up chicken bullion

1/4 cup oil

1 tsp. flour

1 Tbls. chopped oregano leaves

Directions:

Sauce:

Add the tomatoes and water to a small pot over medium heat.

Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan over low heat

stir in flour to make a roux mixture

Cook the flour until browned

Add the tomato sauce

Simmer for 5 minutes and then add the oregano

Chilies:

Heat grill to medium

Grill and char both sides of the chilies.  Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.

Remove from the bag and slit them down the middle and remove the seeds. (We use a spoon and scrape them out rather than split them this way you don't need the toothpicks)

Stuff the peppers with the cheese and use toothpicks to hold them together.

Separate the egg yolks from the whites.  

Add the eggs whites to a large bowl.  Reserve the egg yolks.

Beat the egg whites with an electric beater until the whites are fluffed up.

Add in the flour and the egg yolks and mix until completely blended.

Add the oil to the frying pan over medium heat.

Dip the stuffed peppers into the batter and fry until golden brown on both sides.

Place on plates, cover with sauce and serve

Nutrition:

I cannot say, sorry.

 

My notes:

We love chile relleno so much we HAD to find a recipe we loved...well we did!  I always double the sauce and serve with rice and beans.

 

Recipe Found On: foodnetwork.com 

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