Chiles Rellenos
photo by Sharon123
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Chiles
- 1⁄4 lb swiss cheese or 1/4 lb monterey jack cheese, cut into strips
- 8 ounces canned whole green chilies, drained
- 3 eggs, separated
- 3 tablespoons flour
- oil (for deep frying)
-
Sauce
- 1 (1 lb) can stewed tomatoes
- 2 tablespoons finely chopped onions
- 1 chicken bouillon cube
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried oregano
- 1 dash pepper
- 1⁄4 cup grated sharp cheddar cheese
- sour cream
directions
- Insert a strip of cheese into each chile.
- In a medium sized bowl, beat egg whites until they form soft peaks.
- In a small bowl, beat egg yolks slightly.
- Gently fold into egg whites.
- Add 3 tablespoons flour, and fold in just until blended.
- In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
- Roll the chiles in flour.
- With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
- Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
- Preheat oven to 350.
- In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
- Simmer, stirring occasionally, about 10 minutes.
- Place chiles in a 13x9 glass casserole or baking pan.
- Spoon the sauce on top of the chiles.
- Sprinkle the cheddar cheese on top.
- Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
- Serve with sour cream.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>