Chile Relleno's - Carey's Authentic

Photo by Theresa E.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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