chile – Brenda Nolen

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.

Nutrition Facts

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 %

This, though we usually use canned (La Victoria), is what we use for enchiladas. We always have. So, when I was looking for an actual recipe to make our own and most of the recipes out there call for tomato sauce I just about flipped out! LOL!

http://aces.nmsu.edu/pubs/_circulars/Circ533.html

Red Chile Sauce

Makes about 1 cup

Red chile salsa (sauce) can be made from dried chile pods.

Select dry chile pods in optimum condition. Do not use pods with signs of mold, insect infestation, disease, or decay. (Chile pods from ristras sprayed with plastic, shellac, or insecticide are not edible and are to be used for decorative purposes only.)

Remove stems, seeds, and yellow veins from chile pods. Twelve to 14 large chile pods yield about 1 pint of chile puree. Leave the veins if a more pungent product is desired. Wash pods in warm water, lifting pods out of the water and changing the water several times.

Place washed chile pods in a pan and cover with warm water for 1/2-1 hour to allow pods to rehydrate. Add warm water as needed. Simmer pods and water for 10 minutes. Pulp should be soft, thick, and separating from the skin. Place chile pods and some of the water in a blender and blend until a smooth puree is obtained. Run puree through a sieve or colander to remove any unwanted peeling bits.
Measure:
1 c. chile puree
1 c. water
1 minced garlic clove (optional)
1/2 t. salt
2 T. vegetable oil
1/2 t. crushed oregano leaves (optional)

In a sauce pan mix chile puree, water, garlic, salt, and fat. Simmer gently for 10 minutes, stirring frequently. Add oregano and simmer another 5-7 minutes. This yields 1 pint or enough for four servings of enchiladas of three tortillas each. Store left-over salsa or puree in the freezer for later use.

Nutrition Facts

Calories 54.2, Total Fat 5.1 g, Sodium 458.5 mg, Potassium 4.1 mg, Total Carbohydrate 2.1 g ( Dietary Fiber 0.3 g, Sugars 0.4), Protein 0.2 g, Vitamin A 18.8 %, Vitamin C 3.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.