Chili Relleno Recipe
Ingredients
Monterey Jack or process Swiss cheese - 1/4 lb, cut into strips
Green chiles - 2 cans (4-oz size), drained
Eggs - 3, separated
Flour - 3 tablespoons
Salad oil or shortening for deep-frying
Flour
For the Sauce:
Stewed tomatoes - 1 can (1 lb)
Onion - 2 tablespoons, finely chopped
Chicken-bouillon - 1 cube
Salt - 1/2 teaspoon
Dried oregano leaves - 1/4 teaspoon
Pepper - Dash
Sharp Ceddar cheese - 1/4 cup grated
Directions
MAKING
1. Insert a strip of cheese in each chile.
2. In medium bowl, beat egg whites until they form soft peaks.
3. In small bowl, beat egg yolks slightly and gently fold into egg whites.
4. Add 3 tablespoons flour and fold just until blended.
5. In electric skillet or heavy saucepan, slowly heat 1-1/2 to 2 inches salad oil to 400F on deep-frying thermometer.
6. Roll the cheese-stuffed chiles in flour.
7. With large, slotted spoon, dip chiles in batter, coating generously.
8. Gently place in hot oil, 2 at a time, and fry until golden on both sides—3 to 4 minutes.
9. Preheat oven to 350F.
To Make Sauce:
10. In medium saucepan, combine tomatoes, onion, bouillon cube, salt, oregano and pepper and simmer, stirring sauce occasionally, 10 minutes.
11. Place chiles in shallow baking dish and spoon sauce over top.
12. Sprinkle with Cheddar cheese.
13. Bake, uncovered, 20 minutes or until heated through and cheese is melted.
SERVING
14. Serve hot along with any side of your choice.
1. Insert a strip of cheese in each chile.
2. In medium bowl, beat egg whites until they form soft peaks.
3. In small bowl, beat egg yolks slightly and gently fold into egg whites.
4. Add 3 tablespoons flour and fold just until blended.
5. In electric skillet or heavy saucepan, slowly heat 1-1/2 to 2 inches salad oil to 400F on deep-frying thermometer.
6. Roll the cheese-stuffed chiles in flour.
7. With large, slotted spoon, dip chiles in batter, coating generously.
8. Gently place in hot oil, 2 at a time, and fry until golden on both sides—3 to 4 minutes.
9. Preheat oven to 350F.
To Make Sauce:
10. In medium saucepan, combine tomatoes, onion, bouillon cube, salt, oregano and pepper and simmer, stirring sauce occasionally, 10 minutes.
11. Place chiles in shallow baking dish and spoon sauce over top.
12. Sprinkle with Cheddar cheese.
13. Bake, uncovered, 20 minutes or until heated through and cheese is melted.
SERVING
14. Serve hot along with any side of your choice.
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