Chiles Rellenos
You will need:
8 Poblano Peppers or Hatch Green Chiles (Pick chiles that are long and wide; the curled ones will be too difficult to toast.) Note: Some peppers will be hotter than others
4 eggs
8 oz. white cheese (I like to use Oaxaca but Monterey Jack Cheese works well.)
1 cup white flour
1 cup olive oil or cooking oil
Salsa:
3 large, red tomatoes
1-2 Serrano Peppers
½ white onion
handful of fresh cilantro
2 garlic cloves, peeled
1 tablespoon table salt
1 tablespoon pepper
1 tablespoon ground cumin
½ cup water
* serve with rice and beans or wrap in a flour tortilla for a delicious burrito!
Serves 4
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- Chiles Rellenos
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- Roast chiles, about 3 minutes on each side or until charred
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- Charred Chiles
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- Let cool inside plastic bag
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- Gently peel chiles
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- Slice chiles in the center and stuff with thin slice of cheese
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- Dust both sides of chiles with thin layer of flour
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- Beat egg WHITES on high until it fluffs
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- Add egg yolk, continue to beat until you have a foamy texture
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- Use immediately- do not let sit
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- Prepare pan with oil – turn on medium high
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- Dip flour-dusted chiles into egg batter, cover completely
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- Lay chiles in hot pan
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- Fry chiles until golden brown, then flip (about 1 min each side)
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- Repeat – fry all 8 chiles
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- Place chiles on paper towel to remove excess oil
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- Salsa ingredients
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- Roast tomatoes and Serrano Pepper- turn over every minute until charred
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- Peel skin off tomato
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- Place charred tomatoes, pepper, and the rest of the ingredients in blender
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- Blend
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- Place sauce back in pan and cook for about 5 minutes
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- Pour salsa over Chile Rellenos
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- Eat!
These were so beautiful! I was so proud making these! The sauce was full of flavor! Just one thing, I would add salt slowly to individual taste. This recipe was amazing! I can’t wait to try my next recipe!…..corn gorditas!
Janelle,
I’m proud of you too! Many people I talk to are intimidated by the process of making chile rellenos. But it wasn’t that difficult, was it? I’m glad you liked them. I love chile relleno burritos.
I thought that the relleno sauce was so tasty that I would use the left overs to make enchiladas, I bet that they would be really good with this sauce! Also do you hollow out the corn gorditas? or just make a slit and stuff as is? I am having a ball making your recipes! Everyone has been a hit! I think I will do like Julie Julia (the movie) and cook my way through your blog!
Yes! I like that idea Janelle! 🙂 I’m realy glad you’re enjoying my recipes. And yes, it’s more of a slit – like a thin pocket. The half that’s the thickest will be where you will set the stuffing and the “flap” will just cover it. Use the tip of a sharp knife to do the slit. Hope this helps! Let me know how they turn out.
Adriana.
I like the chiles rellenos recipe with the step by step photos. You inspire me to make my recipes user friendly !
Thank you Joanie! And your comment inspired me to start doing step-by-step blogs again. I was wondering if they were helpful. Hope you try them 🙂
Wow. This is exactly what the doctor ordered. Perfect!
Hello. I really want to hear about more REAL MEXICAN recipes!
PLEASE 🙂
This plate looks delicious! thanks for the recipe! I am looking forward on preparing this dish! thanks! 🙂
Delicious!!