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Chiles Rellenos Recipe

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This recipe for Chiles Rellenos, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Peters
Added: Saturday, January 17, 2009


6 medium size Pablano chiles
8 oz jack cheese, cut into strips
8 oz jack cheese, shredded
1/3 cup flour
6 eggs, seperated
1 tsp salt

1 tbsp butter
3 tbsp chopped onion
1 clove garlic, minced
1 large can (15 oz) tomatoe puree
1/4 tsp dry oregano

Preheat oven to 450 degrees. Bake chiles for about 30 minutes, turning and peeling as chiles blister.

Split chilies and remove seeds. Put flour in bowl and coat chilies, turning to completely coat all sides.

Stuff chilies with cheese strips.
To make crispy coating, seperate eggs. Add t tsp salt to whites and beat until stiff but not dry. Beat yolks and fold into whites (add a little flour to the yolks if needed to keep the coating stiff).

Coat chilies. Melt shortening in deep fry pan at medium heat. Fry chilies in pan, basting until medium brown.

Drain on paper towel and place on cookie sheet. Sprinkle with shredded jack cheese.

Put peppers in oven at 350 degrees for about 15 to 20 minutes.

Prepare sauce by melting butter in sauce pan. Add onion and garlic and cook until golden. Add rest of ingredients and simmer 15 minutes. Salt to taste.

Serve peppers with sauce on top and Spanish rice and refried beans as side dishes.




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