Chiles Rellenos or "stuffed peppers" are one of the most popular dishes in Mexican restaurants here in the U.S. To make them you stuff chiles with cheese, dip them in an egg batter, then fry them in oil until golden brown. They make a tasty side dish when served with a Mexican main course.
1 can of whole green chiles (7 oz.)
½ lb. jack cheese
vegetable oil (for frying)
1 T. water
3 T. flour
¼ t. salt
Cut the cheese into slices about ¼" by ¾" by slightly shorter than the chiles. (Adjust your dimensions for whatever fits best into the chiles without tearing them.) Stuff each chile with a slice of cheese.
Separate the eggs. Beat the whites until they form soft peaks. Beat the yolks with 1 T. water, 3 T. flour and ¼ t. salt until thick and creamy, then fold them into the whites.
Heat about an inch of oil in a skillet over medium heat. Dip the stuffed chiles into the batter, then scoop them out with a saucer and slide them into the hot oil. Fry until the bottoms are golden brown, then gently turn them over with a spatula and cook the other side—about 3-4 minutes per side. Drain on paper towels.
Serve with red salsa. I like La Victoria brand medium red salsa. Makes about 3-4 servings.
Note: For a thinner, crispy batter, separate 5 eggs. Beat the egg whites with 1 t. salt until they hold soft, firm peaks. Beat the egg yolks until stiff, then fold them into the whites and use immediately. Fry them in about ¼" of oil over medium heat.
Note: For a thicker, omelette like batter, separate 4 eggs. Beat the egg whites until they form soft peaks. Beat the egg yolks with 4 T. flour, 1 T. water and ¼ t. salt until stiff, then fold them into the whites. In a buttered pan place about ½ C. of the batter, then immediately lay a stuffed chile on top and cover it with 1/3 C. of the batter to encase the chile. Cook 2-3 minutes over medium low heat until golden brown, then turn over and cook 2-3 minutes longer.
Credit: Adapted from Sunset Mexican Cook Book.
Filed under Side Dishes Tagged Mexican, dinner