Hungry for some Chile Relleno? I was not sure I'd like this recipe but found it delicious. A bit time consuming but well worth it. I took it from a recipe book I found in a thrift store "Authenic Mexican Cooking."
Clay really liked it, and I must say he has been a real sport to taste these recipes first time around before I serve them to company. We gave this very good marks! I hope you like it too.
or (chiles stuffed with cheese)
8 whole green chile peppers ( I used fresh Anaheim)
or 4 oz cans whole green chiles
1 cup white Mexican cheese cut in strips
¾ cup beans your choice
4 eggs separated - flour for coating
½ cup shortening or cooking oil.
Cut a slit in each pepper, Insert a tablespoon or so of beans and one slice of cheese and close the slit.
Separate the egg whites & beat the yolks. Beat the whites to a peak. Fold in the egg yolks into the whites. Dip each pepper in flour and then into the egg mixture and fry in hot oil on both sides until golden brown. Drain on paper towel and set aside.
For the sauce:
½ medium onion chopped
1 clove garlic minced
1 Tbls oil
1 cup chicken broth
1 ½ cups canned tomatoes drained and chopped
1 Tbls chili powder
½ tsp oregano
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
¼ cup sharp cheese
Saute’ onion, garlic in hot oil , add the broth, tomatoes, chili powder, cumin, salt & pepper. Simmer ten minutes.
Preheat oven to 350 degrees. Place the chiles flat in an oven proof pan. Top with the sauce and the cheese. Heat until the cheese has melted. Serve immediately.
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