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TOTAL TIME: 50 min
RANCHERO SAUCE: – 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 – 1 tablespoon all-purpose flour – 1 1/2 cups water – salt to taste – freshly ground black pepper to taste – 1 teaspoon chicken bouillon, granules
TOTAL TIME: 50 min
CHILES RELLENOS: – 12 large Anaheim, Hatch, or poblano chiles, roasted and peeled – 4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese 1 cup all-purpose flour – 2 1/2 teaspoons salt, divided – 1 teaspoon ground black pepper, divided – 8 eggs, separated – 1/4 teaspoon cream of tartar – 2 cups canola oil for frying
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.
Step 1 – CHILES RELLENOS: After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.
Step 5 – Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
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. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.