This is my mom’s recipe for chile rellenos. She usually uses Ortega canned chiles but these are so good with freshly roasted and peeled peppers!
Chile Rellenos (4 rellenos, serves two)
- 4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
- 3-4 oz. Monterrey jack cheese (or whatever kind of cheese you prefer)
- Red Chile Sauce (or canned chile enchilada sauce)
- 2 eggs, separated
- a pinch of salt
In a large frying pan, heat approximately 1/2-inch of oil on medium high.
Remove the chiles from the can. Rinse and dry thoroughly (if using freshly roasted chiles, be sure to thoroughly dry them). Stuff the chiles with the cheese. Beat the whites of the eggs until stiff but not dry; mix salt and yolks, then fold in the yolks, being sure not to deflate the egg whites.
Dip the stuffed chile in the egg mixture, ensuring it is completely coated. Slowly add to the hot oil. Cook on one side until lightly brown, then turn. Cook for another minute or so. Remove from pan and drain on paper towels. To serve, place on a plate and spoon warm Red Chile Sauce over each relleno.
To make these extra wonderful, cube some pork roast, brown lightly, then stew in the Red Chile Sauce. Spoon this over the rellenos.
Calories 233.1, Total Fat 14.6 g, Cholesterol 267.7 mg, Sodium 458 mg, Total Carbohydrate 11.3 g (Dietary Fiber 2.8 g, Sugars 4.3 g), Protein 14.7 g, Vitamin A 75.7 %, Vitamin C 16.8 %, Calcium 3.5 %