| Cuisine: Mexican | Type: Light Meal | Serves: 4 |
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Source:
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The Food of Santa Fe, Periplus World Cookbook |
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Attributes:
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Comments:
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This is a great authentic NM chile relleno recipe. We often use canned red enchilada sauce for this rather than make our own (we like Las Palmas), but be sure the main ingredient is chiles and not tomatoes. If you want to make your own, there are a couple of red chile sauce recipes here, one is pretty quick and easy. There is also a green chile recipe in this recipe collection. |
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Serving Suggestions:
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Good with beans and/or corn. Serve with a flour tortilla. Or, we like a tostada shell. |
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Ingredients:
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4 large New Mexico (Anaheim) green chiles, roasted, peeled and seeded, with stems left on Cheddar or Monterey Jack cheese sticks, about 1/2-inch square on the end, cut to just less than the length of the chiles; maybe another small chunk for the thicker end All-purpose flour 3 eggs, separated 1 tbs. water 1/4 tsp. kosher salt Vegetable oil for frying Red or green chile sauce |
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Instructions:
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1. Make a slit in the side of each chile near the stem. Do the best you can to remove the seeds with a long spoon. Don't fret if the chile rips, you can mend it with a toothpick. 2. Stuff each chile with cheese sticks, mending with a toothpick if needed. 3. Dredge each chile in some of the flour to coat well, shake off the excess and set aside. 4. Separate the eggs, putting the whites in a large mixing bowl and the yolks in a smaller bowl. Whisk the yolks with 3 tablespoons of flour, 1 tablespoon water and 1/4-teaspoon salt until thick and creamy. Set aside. 5. Whip egg whites until they form soft peaks. It is better to under whip than over whip. Set aside while heating the oil. 6. Add sufficient oil to a sauté pan (we use a cast iron pan) to come halfway up the chiles. Heat until a drop of batter quickly becomes brown, about 20 seconds. 7. Of course you need the batter to test this, so while the oil is heating, gently fold the egg yolk mixture into the egg whites. Try to keep it fluffy. 8. When the oil is ready, in batches if necessary, dredge a chile in the batter and gently lay it in the oil. As they cook on one side, spoon some hot oil onto the other side to set the batter. When one side is browned turn them over and brown the second side. Remove from the oil and set on paper towels to drain. Repeat with additional chiles as needed. 9. Place several spoonfuls of chile sauce on a plate and top with the Rellenos.. Serve immediately. (If you used toothpicks, either remove them or warn your guests about them!) |
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2023-02-23