"Hunger is the best sauce in the world."--Cervantes

Chile Rellenos Recipe

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

Contributor:  
Contributor:  
Martin Shibata
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chile Rellenos:
16 green chiles. Canned or fresh (if fresh, burn off skin)
12-14 eggs
2 cups flour
1/5 qt of vegetable oil
1 package of Monterey jack cheese.

Secret Sauce:
6 tbsp oil
1 medium onion, sliced
2 (15oz) cans of tomato sauce
1.5 cans water
1 tsp salt
4 heaping tbsp sugar
.5 tsp ground all spice
1 tsp ground white pepper
4 tsp chile powder.

Other:
Flour tortillas

Directions:
Directions:
Chile Rellenos:
Gently wash seeds out of chiles. Slice cheese into wedges and stuff chiles. Beat 6-7 egg whites to peak. Add 3 egg yokes (this is enough batter for 8 chiles). Roll chile in flour and shake off excess. Dip floured chile in batter. Try to create a boat with the batter on one side of the chile and lay the chile on the battered side into the oil. You can then cover the other side with batter while it is in the oil. Deep fry on both sides till golden brown. Allow to dry on rack (may blot out excess oil with paper towels. Repeat for next 8 chiles. Place in large pan for serving with secret sauce.

Secret Sauce:
Saute onions in oil. Add remaining ingredients. Simmer till boiling.

Serving:
Pour into the pan with the chiles, covering and basting chiles with the sauce. Cover with foil and place into oven at 300 for 30-45 minutes. Less time if chiles are hot or more time if chiles are cold. Must be hot enough so that cheese is melted when cutting into the chile. Serve with flour tortillas.

Number Of Servings:
Number Of Servings:
8 servings (two @ serving)
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Shibata Secret Family Recipe

 

 

 

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