- 6
Ingredients
- Relleno sauce
- 1 tablespoon oil
- 3 garlic cloves, diced
- 1/2 teaspoon dried Mexican oregano
- 1/2 onion, chopped
- 2 teaspoons vinegar
- 1 green bell pepper, seeded and diced
- 1 (28-ounce) can whole peeled tomatoes
- 2 whole canned green chiles, diced
- 1/2 cup chicken broth
- 1/4 teaspoon black pepper
- 2 bay leaves
- Salt
- Chiles rellenos
- 3/4 pound grated cheddar cheese
- 6 whole canned green chiles
- 6 eggs, separated
- Vegetable oil
- Relleno sauce
Preparation
Step 1
STEP 1
In a large saucepan over medium heat, heat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.
STEP 2
Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart, about 25 minutes.
STEP 3
Remove from heat, discard the bay leaves, and mash the tomatoes with a potato masher or whisk until you have a coarse sauce. Season again to taste. Set aside in a warm place.
STEP 1
Divide the cheese into 6 mounds and roll each mound into a football-shaped ball with your hands. Slit each chile lengthwise halfway and gently stuff a ball of cheese into each. Set aside.
STEP 2
In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the egg whites until stiff peaks form, 4 to 6 minutes. In a separate bowl, beat the egg yolks until frothy. Gently fold the yolks into the whites to complete your egg batter.
STEP 3
In a large skillet or frying pan, add enough oil to come up the sides by one-half inch. Heat the oil until a thermometer inserted reads 350 degrees.
STEP 4
Gently spoon a little egg batter into the pan, spreading it so it is roughly the dimensions of one side of a stuffed chile. As soon as the batter begins to set, 1 to 2 minutes, lay a chile over the top, then spread an equivalent amount of batter over the chile.
STEP 5
Turn over the chile relleno and fry an additional 1 to 2 minutes until golden on all sides. Remove the chile relleno with a slotted spatula or spoon, and place on a warm plate. Repeat until you have 6 chiles rellenos.
STEP 6
Spoon one-half cup sauce over each chile relleno and serve immediately.