Chili Relleno Recipe
An introduction to this Chili Relleno to your longing taste buds is going to keep them from asking for anything else for a long time to come. This Chili Relleno, when served as a Side Dish will always bring cheer to your table. This recipe will save you dollars which you have spent at Spanish restaurants for similar or perhaps inferior taste. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
12 large Anaheim chile peppers
1 1/2 cups corn oil
1 pound Monterey Jack cheese
1/2 cup flour
4 egg whites
Pinch of cream of tartar
4 egg yolks
Ranchero Sauce:
1 tablespoon oil
1 medium onion, slivered
2 green peppers, slivered
2 cloves garlic, sliced
3 tomatoes, sliced in strips
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili del mar or California
1 tablespoon flour
1/4 pound each grated Cheddar and Monterey Jack cheeses
Directions
Drop the Anaheim chile peppers into the heated oil and fry until the skin is cooked enough to peel easily.
Remove the skin, stems and seeds and set aside.
Cut the one pound of Jack cheese into one-half-by-four-inch strips.
Insert the cheese into each chile pepper.
Dip into the flour and set aside.
Beat the egg whites and cream of tartar in a large bowl until foamy and soft peaks form.
Set aside.
Stir in the remaining flour into the egg yolks, mixing well.
Fold into the egg whites and blend gently but thoroughly.
Reheat the oil in the pan.
Dip the stuffed chiles into the egg mixture and fry for a few seconds on both sides.
Arrange them in a baking pan while you prepare the Ranchero Sauce.
For the sauce, heat the one tablespoon oil in a skillet and saute the onion, green peppers and garlic for one minute.
Add the tomatoes and simmer, stirring, for two minutes.
Pour in the water, salt, black pepper, and chili pepper.
Bring to boil.
Add the flour and simmer until the juice thickens.
Pour the sauce over the stuffed chiles.
Sprinkle with the grated cheeses.
Bake at 350 degrees for twenty-five minutes.
Serve hot.
Remove the skin, stems and seeds and set aside.
Cut the one pound of Jack cheese into one-half-by-four-inch strips.
Insert the cheese into each chile pepper.
Dip into the flour and set aside.
Beat the egg whites and cream of tartar in a large bowl until foamy and soft peaks form.
Set aside.
Stir in the remaining flour into the egg yolks, mixing well.
Fold into the egg whites and blend gently but thoroughly.
Reheat the oil in the pan.
Dip the stuffed chiles into the egg mixture and fry for a few seconds on both sides.
Arrange them in a baking pan while you prepare the Ranchero Sauce.
For the sauce, heat the one tablespoon oil in a skillet and saute the onion, green peppers and garlic for one minute.
Add the tomatoes and simmer, stirring, for two minutes.
Pour in the water, salt, black pepper, and chili pepper.
Bring to boil.
Add the flour and simmer until the juice thickens.
Pour the sauce over the stuffed chiles.
Sprinkle with the grated cheeses.
Bake at 350 degrees for twenty-five minutes.
Serve hot.
