Chile Rellenos

By: Mila Castellana

Ingredients

Chile:

  • One 27 ounce can of Ortega green chiles

    • OR 8–10 fresh Anaheim chiles grilled and peeled

  • 1½ lb Jack cheese cut into 2 inch strips

  • 1 medium onion, diced

  • 6 large eggs (separate yolk from the egg whites)

  • 4–5 tbsp flour seasoned with salt, garlic powder, and fresh ground pepper

  • 1 tsp cream of tartar

Sauce:

  • 1 large onion, diced

  • 4 garlic cloves, chopped

  • 2–3 green chiles or Anaheim chiles, diced

  • 1–2 fresh Serrano chiles, diced

  • One 27 ounce can tomato sauce

    • OR 8 large tomatoes grilled, peeled and blended

Directions

  1. Stuff each chile with cheese and some diced onion.

  2. Season the stuffed chiles with fresh ground pepper and salt.

  3. Set aside flour for dredging in a shallow dish.

  4. Whisk/beat egg whites with ½ tsp salt and cream of tartar until soft peaks start to form.

  5. Gradually add egg yolks and beat 1–2 minutes. Set aside.

  6. Heat 10 tbsp vegetable oil in a large pan.

  7. Dredge stuffed chiles in seasoned flour and dip into egg mixture.

  8. Gently place chiles into hot oil and fry until golden.

  9. Drain on paper towels or place on cooling racks if available.

    Sauce:

  1. In sauce pan fry the large diced onion, garlic, diced green chiles and chopped Serrano chiles until onions are caramelized.

  2. Add the canned tomato sauce or grilled blended tomatoes to the pan.

  3. Season the sauce with fresh ground pepper, salt, and 1 tsp of dried oregano (if using fresh only use ½ to 1 tsp).

  4. Allow sauce to come to a boil then simmer for 30–45 minutes.

  5. Place chile rellenos on a plate and top with sauce and grated jack cheese for garnish.