Chile Relleno Recipe

This Chiles Rellenos recipe is by a long shot my most preferred recipe. A great Side Dish recipe is one like this. Have faith in me and try this Chiles Rellenos.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineAmericanCourseSide Dish
SpecialityPart of Menu

Ingredients

 
3 1/2 green chilies
 
1 lb. beef tips
 
3/4 c. chopped pecans
 
3/4 c. raisins
 
Salt
 
1/4 tsp. chili powder
 
Flour
 
6 eggs, separated
 
1/4 c. chopped onion
 
2 tbsp. shortening sliced
 
2 tbsp. butter
 
1 8-oz. can tomato sauce
 
1 tsp. sugar

Directions

Remove tops and seeds from 3 peppers; cut peppers in half lengthwise.
Cook in boiling salted water in saucepan for 8 to 10 minutes or until tender.
Drain peppers; cool and peel.
Cut beef tips into 1/2-inch cubes.
Saute beef and chopped onion in shortening until lightly browned.
Add pecans, raisins, 1/2 tea- spoon salt and chili powder.
Spoon beef mixture into pepper halves.
Roll peppers in flour, coating well.
Beat egg whites until stiff but not dry.
Add 3 tablespoons flour and 112 teaspoon salt to egg yolks; beat until thick and lemon colored.
Fold egg whites into egg yolk mixture.
Drop egg mixture by 1/2 cup- fuls into shallow hot fat in skillet, spreading to make circles slightly longer than peppers.
Cook until egg mixture begins to set.
Arrange pepper halves in cir- cles; cover each pepper half with remaining batter.
Cook until underside is browned; turn and brown remaining side.
Slice remaining pepper; saute sliced pepper and sliced onion in butter.
Remove pepper and onion from skillet.
Add 1 1/2 tablespoons flour to pan drippings, blending until smooth.
Add tomato sauce and 1 cup water.
Cook, stirring constantly until thickened.
Add sugar and 1/2 teaspoon salt.
Add cooked peppers and onion.
Place Chiles Rellenos in serving dish; spoon hot sauce over top.
Serve immediately.

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