Chili Rellenos Recipe
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Ingredients: |
Ingredients: 1 large can of green chilies (or fresh chilies, see below)
5 eggs, separated
¾ cup flour
½ tsp salt and pepper
Small package jack cheese, sliced into ¼ in strips
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Directions: |
Directions:Dry chilies with paper towels. Remove any seeds. Stuff chilies with cheese. Roll chilies in flour. Whip egg whites until fluffy. Add yolks and fold together. Dip chili in egg mixtures and fry in large frying pan, (filled a little less then ¼ with vegetable oil) on each side until golden brown.
If using Fresh Chilies
Roast chilies on a hot griddle turning frequently until charred all over or in the oven at 350° until soft and toasty. Remove from heat and place in a plastic bag, and wrap the back in a dish towel to retain the heat. Let stand for 30-45 minutes or until cool enough to handle. Peel off the skins. Cut off tops, slice half way through and remove seeds.
Sauce for Rellenos
Option 1: Boil 4 Serrano chilies in water. When tender put chilies in blender. Add salt and garlic to taste and ¼ can of tomato sauce and blend. Mix in ¼ teaspoon oregano and chopped cilantro.
Option 2: For a dozen rellenos – mix one 8 oz can of tomato sauce with 1-2 can of water. Season with salt, pour over rellenos and simmer. |
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