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Chile Relleno's - Carey's Authentic

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Rate this recipe 4.3/5 (10 Votes)
Chile Relleno's - Carey's Authentic 1 Picture

Ingredients

  • 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

Details

Preparation

Step 1

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.

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