Chiles Rellenos

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 08/28/2019, viewed by 1468
yield4 portionstotal time60m

I really love chiles rellenos but I always assumed that they were difficult to make. Turns out that is absolutely not the case. Roasted and peeled chiles, stuffed with cheese, coated in whipped egg whites and fried to a golden brown.

What you will need

6 Whole Anaheim Peppers

FOR THE SAUCE

2 cloves crushed Garlic

1 tbsp Olive Oil

14 oz. canned Tomato Sauce

1 tsp Oregano

½ tsp Cumin

FOR THE CHILES

2 Eggs

3 oz. Queso Fresco

3 oz. Colby Cheese

Oil for frying

(Nutritional facts 224 calories, 18.43 g fat, 4.91 g carbohydrates, 9.97 g protein, 350 mg cholesterol, 623 mg sodium)

How to cook

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er or plastic wrap. Any larger green chile will work, but pasilla or anaheim chiles are recommended. You can even use green bell peppers if you prefer, for a milder chile relleno.

Roast the chiles for about 45 minutes at 450°F. Seal in an airtight container or plastic wrap. Any larger green chile will work, but pasilla or anaheim chiles are recommended. You can even use green bell peppers if you prefer, for a milder chile relleno.

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tomato sauce and simmer for about 15 minutes, or until slightly darkened and thickened.

Gently toast the crushed garlic, cumin and dried oregano in olive oil. Add tomato sauce and simmer for about 15 minutes, or until slightly darkened and thickened.

MEANWHILE . . .

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ive whisking, so your arm will probably get a little tired. Use a stand mixer if you prefer.

Whisk the egg whites to stiff peaks. It might take a few minutes of aggressive whisking, so your arm will probably get a little tired. Use a stand mixer if you prefer.

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Add the egg yolks to the whites and fold them in gently.

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Grate both cheeses and mix them up.

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Cut a slit in each chile from stem to tip .

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Scrape out the seeds and rinse.

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ly into one of your roasted chiles.

Grab a clump of grated cheese and squish it into a shape that will fit neatly into one of your roasted chiles.

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Place a lump of cheese in each chile.

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skewer or some tooth picks, but this is not really necessary.

Roll each chile closed. In some cases you may want to pin them shut with a skewer or some tooth picks, but this is not really necessary.

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 if you have a thermometer on hand, but as long as it foams up when you add the chiles, you should be at a decent temperature.

Heat about 1/2" of oil in a frying pan. I recommend heating to around 350°F if you have a thermometer on hand, but as long as it foams up when you add the chiles, you should be at a decent temperature.

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 oil. When they're golden brown on the bottom, carefully flip them over to cook the opposite side.

Coat the stuffed chilis in the foamed eggs and then slide them into the hot oil. When they're golden brown on the bottom, carefully flip them over to cook the opposite side.

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ittle of that grease.

Remove chiles from the hot oil and placen on paper towels to get rid of a little of that grease.

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and maybe some cilantro.

Coat with chile relleno sauce. I like to add a little grated cheese on top and maybe some cilantro.

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