Chile Relleno's - Carey's Authentic
- PEPPERS ******
- 1/2 pound Pepper Jack Cheese; grated
- 1/2 pound Sharp Cheddar Cheese; grated
- 6 Anaheim chilies; cleaned or 1-2 can of whole canned chilies
- 2 tablespoons Flour
- 5 Eggs; seperated
- 1 cup Canola oil
- SAUCE *****
- 1/2 medium Onion; diced
- 1 clove garlic; minced
- 1 cup canned tomato
- 1 tablespoon Vegetable oil
- 2 cups Chicken broth
- 1 teaspoon Black pepper
- 1 teaspoon Mexican oregano
- 1/2 teaspoon Ground cumin
- 1 tablespoon Fresh cilantro; minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS"
2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out,
if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of
cheese and set aside , do this for all of them.
3 Lightly roll or coat the peppers in flour.
4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites
5 Fold in 2 tbsp flour.
6 Drop stuffed chilies into batter, one at a time.
7 Slide into 1 1/2" moderately hot oil.
8 Fry until golden brown, working quickly, drain chiles on bed of paper towels.
9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed.
10 Pour over fried chilies.
11 Sprinkle with remaining cheese.
12 Bake in a 350? oven for 30 minutes, or until bubbly.