Killer Chile Rellenos by Ann Hazard

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Killer Chile Rellenos by Ann Hazard

 

Recipe By :Ann Hazard, Cooking With Baja Magic

Serving Size : 6 Preparation Time :0:00

Categories : Popular Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Pasilla or Anaheim Chiles

1 27-oz can Mild Whole Green Chiles

1/2 pound Monterey Jack cheese -- thinly sliced

1/4 cup Flour

6 Raw eggs -- separated

1/2 cup Flour

2 cups Salsa verde

2 cups Homestyle Mexican Hot Sauce

1 cup Corn oil

Salt to taste

 

1. Rinse the chiles.

 

2. Preheat your oven to broil.

 

3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your

oven.

 

4. Watch and listen closely. When the skins start to make popping sounds and to

char and turn black in places, take the chiles out and flip them over. Be sure

and use a potholder so you don't burn your hands!

 

5. When both sides are fairly evenly charred, remove them from the oven.

 

6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to

steam.

 

7. After a few minutes, check them. Once the skin comes off easily, peel each

chile.

 

8. Cut a slit almost the full length of each chile. Make a small " t " across the

top, by the stem. Pull out fibers and seeds (this is where the heat is) and

replace with a slice of cheese. You can set these aside, for a few minutes or a

few hours if you put them in the refrigerator.

 

9. Whip the egg whites at high speed with an electric mixer, until stiff peaks

have formed.

 

10. Heat the oil in a skillet until a drop of water sizzles when dropped into

the pan.

 

11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into

egg whites and stir until you have a thick paste.

 

12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat

evenly. Fry, seam side down on both sides until golden brown. Place on paper

towels to drain.

 

13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each).

Place one or two Rellenos on each plate and pour salsa over them. Serve them

immediately and brace yourself for major compliments!

 

 

TIP - Try Costena's sauce: medium spicy, chunky red sauce with tomatoes, chiles,

onions, garlic and cilantro.

 

TIP - Try Herdez Salsa Casera: medium, spicy, chunky red sauce with tomatoes,

chiles, onions, garlic and cilantro.

 

Source:

" mexgrocer.com "

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Per Serving (excluding unknown items): 546 Calories; 48g Fat (79.2% calories

from fat); 11g Protein; 18g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol;

457mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 9 Fat.

 

NOTES : Because it isn't always easy to find fresh chiles, and because correctly

" blistering " them takes time and practice, this recipe offers a faster and

easier way to create Killer Chile Rellenos.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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