Chile Rellenos

 

Hello Chile Heads!  Here is a dish I don't make too often.  I did some research and found a great authentic recipe from my Aunt.  Now, I am not gonna lie to you, this isn't the easiest recipe, but it is all worth it in the end.  Definitely let me know if you make this recipe.  I am excited to hear what you think of it.  Make sure to tag me on Instagram!  https://www.instagram.com/redorgreen10/

Authentic Chile Rellenos

12 – 15 New Mexican green chiles (make sure the meat on the chile is thick)

8 oz. of sharp cheddar cheese

4 eggs, separated

½ cup flour, separated

½-teaspoon baking powder

1-teaspoon salt

½-teaspoon pepper

 

Directions: 

Heat 1 ½ cups canola oil in a cast iron pan on medium heat.

1.  Roast, peel and deseed chile.  Make sure not to tear chile pod when deseeding.  Just cut a small slit near the stem. 

2.  Cut cheese into ½-inch thick sticks, set aside.

3.  Put ¼-cup flour onto a plate with salt & pepper, and mix.

4.  Stuff chiles with cheese, and roll in flour mixture.

5.  Put chiles into the freezer for one hour to set up.

6.  Separate eggs, mix egg whites until stiff.

7.  Mix egg yolks until blended.

8.  Mix yolks into whites, add the rest of the flour and baking powder to combine. 

9.  Remove chiles from freezer and roll in flour again, and coat with egg mixture. 

10.  Fry in oil for 30 – 45 seconds on each side.  If chiles are not browning within that timeframe, turn up the heat slightly.

 

-          Top chiles with additional green, or red chile sauce, or as is.  I like to enjoy them without any additional chile to get the full flavor.  Store in the refrigerator for up to five days, or freeze for up to one month.