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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 poblano chiles or 15 whole green chilies (canned)
1 lb queso Oaxaca or 1 lb. cheddar cheese, cut into strips
all purpose flour for usage
8 eggs, separated
1/2 tsp cream of tartar
salt to taste
corn oil for frying
Directions:
Directions:
- Without removing stems, blister chiles on top of gas flame or under broiler until all of the outsides are blistered and brown. Place chiles in a plastic bag, fold bag down. Let chiles stand for about 10 mins. and then peel them. Make a small slit in the side of each chile and put 1 -2 T of cheese or slices of cheese inside chile. Dredge the chiles in flour.

Meanwhile - In a Dutch oven or deep, heavy iron frying pan, heat oil to 350 degrees.

Separate eggs and lightly beat yolks w/fork. In a bowl beat whites and cream of tartar w/pinch of salt until stiff. Gently fold in the beaten yolks w/rubber spatula into egg whites. Pick up one chile at a time by the stem, dip it in the egg batter, (after the flour) and very carefully set it in the hot oil. (You might want to use tongs) Chiles will float on top of the oil. When golden brown, carefully turn them. When the other side is golden brown, they're done. Place them on paper towel to drain and salt them lightly. Serve immediately.

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Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
Nacho cheese is a good accompaniment to this receipe. Cheese should be heated and can be used to dip bite size pieces into or individuals may pour it on top of their chiles.

 

 

 

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