Chili Relleno Recipe
This yummy Chiles Rellenos swept me off my feet, I bet it will do the same to you. The Mexican Chiles Rellenos is eaten as a Side Dish. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1 can (7 oz.) California green chiles or 6 to 8 fresh California green chiles, peeled
Cheese filling or picadillo
Filling:
About 1/2 cup all-purpose flour, unsifted
Thin and crispy coating, puffy coating, or omelet-like coating
Salad oil
Salsa de jitomate, optional
Garnishes:
Shredded jack cheese, sliced
Green onion tops, or Mexican red chile sauce
Directions
Drain canned chiles and cut a slit down side of each; gently remove seeds and pith.
Prepare fresh chiles, if used.
Stuff chiles with the filling of your choice.
Slightly lap cut edges to hold filling inside.
Roll each chile in flour to coat all over; gently shake off excess.
Prepare one of the suggested coatings just before you want to fry chiles.
Coat and fry chiles according to instructions with each coating recipe.
If you like, top with hot salsa de jitomate and garnish with cheese and onion; or use Mexican red chile sauce.
Prepare fresh chiles, if used.
Stuff chiles with the filling of your choice.
Slightly lap cut edges to hold filling inside.
Roll each chile in flour to coat all over; gently shake off excess.
Prepare one of the suggested coatings just before you want to fry chiles.
Coat and fry chiles according to instructions with each coating recipe.
If you like, top with hot salsa de jitomate and garnish with cheese and onion; or use Mexican red chile sauce.
