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Roly's Chille Rellenos Recipe

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This recipe for Roly's Chille Rellenos is from The Not So Secret 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:  
4 eggs( separated)
Four poblano chilles ( held over flame and charred or under broiler)
Or Anaheim fire roasted chilles in a can
Monterey Jack cheese8 slices half inch thick
Four tablespoons cornmeal
One teaspoon cumin
Two tablespoons flour
Water as needed
Monterey Jack cheese two to three slices per chille
Salsa
Light sour cream
Directions:
Directions:
If using fresh poblanos, after they are charred, put in plastic bag to sweat, once they are moist peal off skins and devein
Canned chilles will already be deveined and roasted

Beat egg whites till stiff peaks
Put 4 egg yolks in large bowl
Combine cumin,flour,cornmeal
Mix together with enough water to become creamy but not watery
Then fold in the egg whites
Take large fry pan
Add just enough canola oil to coat pan
Medium heat
Lay out chilles cut into large strips
Dollop egg mixture in oval pattern in pan add chilles as first layer
Then add montery jack cheese to cover chille then top with chille and the cover chille with egg mixture on top
Heat and turn till done keep on medium heat ,high heat will burn!
Serve with salsa and light sour cream.
Number Of Servings:
Number Of Servings:
Four to six
Preparation Time:
Preparation Time:
Fresh chilles One hour, canned chilles thirty minutes
Personal Notes:
Personal Notes:
This was one of Roly's favorite food and he loves to make it with me!

 

 

 

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