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Monday, August 30, 2010

Chile Rellenos

Chile Rellenos
2 Tbsp flour (for egg yolk)
1 Tsp salt (for egg white)
6 large eggs, separated
1/2 cup flour
1/2 inch of oil in frying, heated until hot
15 long New Mexico green chiles, roasted and peeled
Approx 25-30 pencil size pieces of Jack, Cheddar or/and Asadero cheese(we used smaller sized pieces of each type of cheese and made them 3 cheese Rellenos)
Getting started, be careful when washing them so that they do not tear very much.
First make a small slit in the top of the chile, if it's not already broken and insert your choice of cheese. If the chile is broken try not to worry when you place it in the oil be sure to place it open side up and do NOT flip it. Next beat egg whites with salt until stiff. In a separate bowl beat egg yolks, add in salt and flour, mix well. Fold the yolk mixture into egg whites just enough to mix. Use quickly as this batter will separate.

Roll chiles in flour to coat. Dip chile into batter, fry in hot oil until golden brown on both sides. If oil is hot enough this will only take a few minutes. Drain on several layers of paper towels. Serve with sauce recipe below.Our mild Rellenos, notice the one on the far right is open face it is possible to cook them if split all the way open just be careful and do NOT flip it!
For thicker crust "double dip" (repeat dipping sequence). For crunchy crust use buttermilk instead of regular milk in batter.

Make sure the oil is HOT before frying.
Keep one hand for "dry" and the other for "wet"

Chile Relleno Sauce
1 Onion
2 Tbsp Oil
4 Cups Chicken broth
1 Tsp pepper, black
2 Garlic cloves
2 Cups Tomato
1 Tsp Salt
1 Tbsp Oregano

Chop onion and crush garlic. Cook in oil until wilt. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Use to top Rellenos.