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Chili Relleno

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Ingredients
  Nuts 12 Large, chopped
  Corn oil 1 1⁄2 Cup (24 tbs)
  Monterey jack cheese 1 Pound
  Flour 1⁄2 Cup (8 tbs)
  Egg whites 4
  Cream of tartar 1 Pinch
  Egg yolks 4
  Oil 1 Tablespoon
  Onion 1 Medium (Slivered)
  Green peppers 2 (Slivered)
  Garlic 2 Clove (10 gm), sliced
  Tomatoes 3 , sliced in strips
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Flour/California 1⁄4 Teaspoon
  Flour 1 Tablespoon
  Cheddar cheese 1⁄4 Pound, grated
Directions

Drop the Anaheim chile peppers into the heated oil and fry until the skin is cooked enough to peel easily.
Remove the skin, stems and seeds and set aside.
Cut the one pound of Jack cheese into one-half-by-four-inch strips.
Insert the cheese into each chile pepper.
Dip into the flour and set aside.
Beat the egg whites and cream of tartar in a large bowl until foamy and soft peaks form.
Set aside.
Stir in the remaining flour into the egg yolks, mixing well.
Fold into the egg whites and blend gently but thoroughly.
Reheat the oil in the pan.
Dip the stuffed chiles into the egg mixture and fry for a few seconds on both sides.
Arrange them in a baking pan while you prepare the Ranchero Sauce.
For the sauce, heat the one tablespoon oil in a skillet and saute the onion, green peppers and garlic for one minute.
Add the tomatoes and simmer, stirring, for two minutes.
Pour in the water, salt, black pepper, and chili pepper.
Bring to boil.
Add the flour and simmer until the juice thickens.
Pour the sauce over the stuffed chiles.
Sprinkle with the grated cheeses.
Bake at 350 degrees for twenty-five minutes.
Serve hot.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked

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