AUTHENTIC CHILES RELLENOS

Muy Bueno

An authentic fried Chiles Rellenos recipe. Anaheim peppers are roasted and then filled with melty queso Oaxaca, coated in a delicate, soft, but slightly crispy coating and served with a warm ranchero salsa. Delicious!

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TOTAL TIME: 50 mins

– 1 jalapeño – 2 chiles güeros or sweet mini peppers – 1 tablespoon olive oil – 1 cup chopped white onion – 1/2 celery stalk, chopped – 3 small tomatoes, chopped – 1 clove garlic, minced - ...

Ingredients

Step 1 – RANCHERO SAUCE: Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.

Steps 2-3 – Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir. – Add water, salt, black pepper, and granules and simmer.

Step 1 – After roasting and peeling the chiles, carefully slit the bottom half of the chiles. Fill each chile with some cheese and set aside.

Step 2 – On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.

Steps 3-4 – Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar. – Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful.

Step 5 – Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat.

Step 6 – Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Drain on paper towels.

Step 7 – Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - CHICKEN STUFFED HATCH CHILES

02 -  POBLANOS STUFFED WITH PICADILLO

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