Sopa de Tortilla
Chiles Rellenos
Salsa & Guacamole
Enchiladas
Ceviche
Garlic Shrimp
Veracruz Red Snapper
Tinga
Flan
Chile con Carne
Quesadillas
Carnitas
Chilaquiles
Home
Mexican
Recipes
by Annette Avila
Chiles
Rellenos
INGREDIENTS
CHILES
6 Chile Poblanos (Hot)
or Italian Peppers (Mild)
8 oz Mozzarella
or Monterey Jack Cheese Cheese
½ Cup Flour
1 Cup Vegetable Oil for Frying
BATTER
3 Eggs Separated
3 Tbs Flour
1Tbs Water
¼ Tsp Salt
SAUCE
1
Medium Onion
Sliced
1 Clove Garlic
Minced
1Tbs Vegetable
Oil
¼ Tsp Oregano
15 oz Can Tomato
Sauce
¼ Cup Water
¼ Tsp Salt
CHILES: Place chiles on hot dry griddle and sear outer skin on all sides. Seal in
plastic bag for 10 minutes. Peel seared skin. Make small slit and remove seeds
and veins. Cut cheese in chunks to fit and insert in chiles. Coat chiles
thoroughly with flour. Heat oil for frying. Prepare batter below.
BATTER: Separate eggs. Beat whites until soft peaks form. In separate bowl, beat
yolks with 1 tbs water, 3 tbs flour and ¼ tsp salt until mixture is thick and
creamy. Fold yolk mixture into egg white mixture. Coat chiles evenly
with batter and fry in hot oil turning gently until golden brown on all sides. (TIP:
Gently spoon hot oil over top of chile to puff up)
SAUCE: Fry onion and garlic in oil until transparent. Stir in tomato sauce,
water, salt and oregano. Simmer for 15 minutes. Pour over stuffed chiles and
serve hot. (Chiles are also good without sauce.)
