MEXICAN CHILE RELLENOS
My aunt Norma taught me how to make this recipe when I was about 16 years old, one of the first recipes I ever mastered. They taste just like the ones I grew up eating at various Mexican restaurants around Southern California in the 50's and 60's. Most of all I remember Mitla's on Mt. Vernon Ave., in San Bernardino, CA, every...
Provided by Dona Mullins
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. If using fresh, skins must be removed, I deep fry until skins are brown and chile is cooked. Do not remove stem or seeds. Plunge into cold or ice water, skins will come off easier if you start at the tip and peel towards stem. If using canned, wash, remove seeds, and pat chiles dry. Keeping them whole. Cut enough Xoaca or Jack cheese into strips to stuff each chile, and set aside. Grate whatever cheese you don't use to stuff the chiles, and save it with the shredded cheddar to sprinkle over chiles when they are done.
- 2. Beat egg whites until stiff. Add salt to yolks and stir in the flour, it will be very stiff and pasty, add water enough to make smooth but thick. Fold into stiff egg whites. It will be a very nice thick batter. (Sometimes I will add salsa juice instead of water to thin out the yolk mixture. For a less "eggy taste", I will use a 2 whites to one yolk ratio, if you have more chiles you will need to use more eggs, don't stress it's hard to mess it up.)
- 3. Heat oil in skillet, on my electric range I do it on medium, a little on the high side. I use the oil from the deep fryer, that I used to cook the chiles to get the skins off. It makes a better tasting pepper in the end.
- 4. When oil is hot, hold by stem (if fresh) dip stuffed chiles into batter, and drop gently into hot skillet. Cook until golden brown, (they will try to float) turn and do the same on the other side. Remove from oil. I place on paper towels or on a rack over them, to drain, sprinkle with cheese. (You can deep fry them and they are delicious that way also, but I prefer pan fried.)
- 5. I like to serve with either salsa over the chile or some chile verde spooned over it. I like to put one in my burrito too.
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lawrence uirab
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these chile rellenos. The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I
Shanti Shakya
[email protected]These chile rellenos were a bit too spicy for my taste, but they were still delicious. The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato
Murtaza Yousaf
[email protected]I've made chile rellenos a few times before, but this recipe was by far the best. The peppers were roasted to perfection and the filling was so flavorful. I also loved the addition of the corn and black beans.
Secret Account3
[email protected]These chile rellenos were amazing! The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I will definitely be making these again.
tumisho thapelo
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these chile rellenos. The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I
Tino Mbaso
[email protected]These chile rellenos were a bit too spicy for my taste, but they were still delicious. The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato
Binta Sillah
[email protected]I've never made chile rellenos before, but this recipe was easy to follow and the results were amazing! The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a
Oriana Hawkins
[email protected]These chile rellenos were easy to make and turned out great! The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I will definitely
Nepolo Pius
[email protected]I made these chile rellenos for my family and they loved them! The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I will definitel
Kylah Martin
[email protected]I'm a vegetarian, so I made these chile rellenos with tofu instead of cheese. They were still delicious! The tofu was firm and flavorful, and the filling was creamy and flavorful. I will definitely be making these again.
Mahmoud Olliek
[email protected]I followed the recipe exactly and my chile rellenos turned out great! The peppers were roasted perfectly and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce. I will de
Peace Setordzie
[email protected]These chile rellenos were good, but not great. The peppers were a bit too spicy for my taste and the filling was a little bland. I think I would have liked them better if I had used a different type of pepper and added more seasoning to the filling.
Kancho Regmi
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of poblano peppers. But I'm so glad I did! The peppers were roasted perfectly and the filling was amazing. I will definitely be making these again.
Brenda Crow
[email protected]These chile rellenos were a hit at my party! Everyone loved them. They were easy to make and didn't take too long. I will definitely be making them again.
Thabang Mogane
[email protected]I've made chile rellenos a few times before, but this recipe was by far the best. The peppers were roasted to perfection and the filling was so flavorful. I also loved the addition of the corn and black beans.
Nkamo Bogale
[email protected]These chile rellenos were absolutely delicious! The poblano peppers were perfectly roasted and the filling was flavorful and creamy. The batter was crispy and light, and the whole dish was topped with a delicious tomato sauce.