Chiles Rellenos

Chiles Rellenos Recipe

No Photo

Have you made this?

 Share your own photo!

Jane Garner

By
@jgarner1327

This recipe is for 6 chile rellenos.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    canola oil
  • 1 medium
    onion, minced
  • 2 clove
    garlic, peeled and crushed
  • 2 c
    tomatoes, fresh or canned; sieved or blended
  • 4 c
    chicken stock
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    oregano, fresh
  • 1 large
    can of las palmas toasted and peeled chili peppers
  • 1/2 lb
    block of monterey jack cheese
  • 3 large
    eggs, separated
  • 3 Tbsp
    all purpose flour
  • 1 c
    all purpose flour
  • 3 c
    canola oil

How to Make Chiles Rellenos

Step-by-Step

  1. SAUCE: Fry minced onion and garlic lightly until tender. Add tomatoes and chicken stock. Bring to boil and season with salt and pepper. Add oregano, rubbed between palms of hands. Boil 1-2 minutes and set aside.
  2. RELLENOS: Cut Monterey Jack cheese into 1"x4"x 1/4" strips with a point at one end. Place cheese into chiles. Place 1 c. flour on a flat plate and roll each chile in flour. Place on dry plate.
  3. BATTER: Allow 1 egg for each 2 chilis. Separate whites and yolks. Beat egg whites until stiff. Set aside. Beat egg yolks till well-combined. Add flour (1 Tbsp per 2 rellenos) to egg yolks, mix well. Then gently fold yolks and flour into egg whites. Set aside.
  4. PREPPING/COOKING: Heat oil to moderately hot. Roll stuffed and floured chilis into the batter one at a time. Pick up each with a large spoon, transfer to a saucer, then slide from saucer into hot oil in frying pan. Baste with hot oil until golden brown on each side. Work quickly. Drain them on paper towels and let stand. Don't worry if the nice puffy coating deflates. It will puff up when heated in the thin sauce.
  5. SERVING: Heat sauce to boiling, place chiles into sauce for 3-4 minutes. To serve, place 1/2 cup of sauce on plate under relleno, then cover with 3-4 tablespoons of remaining sauce. Serve with rice, refried beans, and small salad.

Printable Recipe Card

About Chiles Rellenos

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Mexican




Show 1 Comment & Review

How To Make Butternut Squash With A Pecan Brioche Crust Recipe

How to Make Butternut Squash With a Pecan Brioche Crust

Kitchen Crew @JustaPinch

Butternut squash is delicious with its natural buttery sweetness. What would happen if you roasted it and added a crumbled crust to the top? Well, you have a fancy (but...

Easy Homemade Soup Recipes

Easy Homemade Soup Recipes

Kitchen Crew

In my part of the country, one day it's cold the next it's warm. I'm not sure Mother Nature can figure out what season it is. Even if the weather...

How To Make Italian Sausage Spaghetti Squash Recipe

How to Make Italian Sausage Spaghetti Squash

Kitchen Crew @JustaPinch

Love pasta but not the carbs? Then try roasted spaghetti squash the next time a pasta craving hits. Naturally gluten-free, it’s low in carbs and calories but full of vitamins....