Chile Rellenos (stuffed chiles) 12 Chiles (can be canned or fresh), if using fresh, roast and peel skin off, leave stems on, make a slit on side below the stem to stuff the cheese inside. 1 - 1 lb. block of Jack, cheddar (I prefer to use colby/jack to get two different cheese flavors), cut 1/2 thick, then cut in half. 1 cup of oil for frying Batter: (Courtesy of Hatch Green Chile) 4 eggs, separated (I use a plastic bottle, I crack the eggs into a bowl after theyve come to room temp, then I squeeze the bottle and place the mouth of it on a yolk, and release and the yolk sucks up into the bottle, then place the yolk into a separate bowl) 3/4 tsp baking powder 4 TBSP flour 1/4 tsp salt Beat egg whites until stiff (kinda like a meringue). Beat egg yolks until thick. Sift dry ingredients and add to egg yolks, blending well. Fold beaten whites into yolk mixture. Stuff the chiles with cheese, dip into batter and fry in oil until golden brown on both sides. Drain on paper towels and serve with red or green chile sauce. If the batter isnt thick enough on the chile, try rolling it in flour first, then into the batter. If the whites were stiff enough, you shouldnt have a problem. Or you can redip chile in batter after frying it, then refry. Red Chile Sauce: 1 - 14 oz. container of red chile (usually in frozen section of store) 2 1/2 cups of water 2 TBSP vegetable oil 2 TBSP flour 2 cloves of garlic, finely minced 1/4 tsp oregano 1 1/2 tsp salt Heat chile and water in saucepan over medium heat for 15 minutes. Heat oil in skillet over medium heat. Add flour and make a roux and whisk for 10 minutes. Add salt, garlic and roux to chile sauce. Bring to a boil, then simmer 15 minutes. Add oregano, and bring to a boil, then simmer for 5 minutes. Put some of this over your chile rellenos and add a dollop of sour cream if you like and enjoy!! This was dinner for today!!! Excellent!!!
Posted on: Sun, 09 Nov 2014 22:38:07 +0000
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