"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Basic Traditional Chile Rellenos Recipe

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This recipe for Basic Traditional Chile Rellenos, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alyssia Shields
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 pablano chili peppers
6 1 ounce chunks manchego cheese
cup flour
4 eggs, separated
teaspoon salt
cup flour
cup vegetable oil
1 cup grated cheddar jack cheese

Directions:
Directions:
Place the chili peppers on a broiler pan and broil on all sides until puffed and charred. Place in a Ziploc bag, seal, and let cool. When cool, peel and remove the core and seeds from the top, being careful to keep chili whole.

Put the cup flour on a plate. Slip a chunk of cheese inside each of the peppers, then coat each of the chilies with the flour.

Beat the egg yolks; add the salt and flour mix until smooth. In a separate bowl, beat the egg whites to stiff peaks. Fold the yolk mixture into the whites.

Heat the vegetable oil in a large skillet to 350 degrees; it should cover the bottom and be about 1/4 1/2 inch deep.

Dip the flour coated chilies in the egg mixture, coating thoroughly, then place in the oil. Turn after a minute or two and fry until lightly browned. When fried, transfer to paper towels to drain.

Preheat oven to 400 degrees. Place each of the cooked rellenos on an oven safe plate, cover with Mexican tomato sauce, and sprinkle with the cheese. Bake until the cheese is melted, about 5 minutes. (Chili Notes: although pablano peppers seem to work best, you may use Anaheim or other mild fresh chilies, or canned whole chilies.
Cheese notes: instead of manchego cheese, you may substitute panela, Chihuahua, Monterey jack, or cheddar.)

 

 

 

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