Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Cinco de Mayo, Comfort Food, Dinner, Fall, Kid Friendly, Lunch, Mexican, Peppers, Sauces, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Chile Rellano Sauce, Chiles Rellenos, Chili Powder, Cinco de Mayo, Comfort Food, Dinner, Eggs, Fall, Flour, Garlic Salt, Ground Cumin, Kid Friendly, Kosher Salt, Lenten, Lunch, Mexico, Milk, Monterey Jack Cheese, Non-Meat, Oil, Peppers, Poblano Chiles, Poblanos, Roasted Chiles, Sauces, Stuffing Chili, Tomato Paste, Traditional Mexican Food, Vegetable Oil, Vegetarian, Victoria Hart Glavin, Victoria's Chiles Rellenos, Water, Week Nights, Weekend Fun, Winter Warmth
Chiles Rellenos
Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili. Try this non-meat dish out and enjoy a traditional Mexican experience.
INGREDIENTS
8 Poblano Chiles
8 Strips Monterey Jack Cheese
Flour for Dusting Chiles
6 Eggs Separated
1/2 Teaspoon Kosher Salt
1 Tablespoon Milk
Vegetable Oil For Frying Chiles
Preheat your oven to 350º F. Roast the chiles in the oven for 10 minutes. You will want the skin to be easily removed. You can also roast over a burner if you like. Take the roasted chiles and place in a wet paper towel or kitchen towel. Leave there for a few minutes. It is easier to remove the skin this way. Remove the skins, then rinse the in cold water. Dry with a paper towel. Make a small slit at the base of the stem and carefully remove the seeds. Leave the stem intact. Insert a strip of cheese in the chiles and try not to tear the chiles. Dust the chiles in flour evenly and leave place onto a plate. In a separate bowl, slightly beat the egg yolk with the milk. Add the egg yolks to the egg whites and gently stir to combine. Heat the vegetable oil in a large heavy fry pan. Dip the floured chiles in the egg batter and fry until golden brown. Remove from the oil and drain lightly. Serve immediately with sauce. Serves 8
Chile Relleno Sauce
INGREDIENTS
3 Tablespoon Vegetable Oil
3 Tablespoons Unbleached Flour
2 Cups Water
6 Tablespoons Chili Powder
1/4 Teaspoon Garlic Salt
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cumin
1/2 Cup Tomato Paste
In a medium size saucepan, heat the oil over a medium heat and add the flour. Brown the flour for 2 minutes. In a measuring cup dissolve the chili powder in the water. Add the chili powder water to the browned flour. Add the garlic salt, kosher salt, ground cumin and tomato paste. Cook to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until thickened. Remove from the heat and pour over the chile rellenos and serve immediately. 
