Oh lordy, if you love New Mexican cuisine, then don’t miss this recipe. It is so incredibly good that it is sinful.
It’s also a bit of mess to make.
But it’s so worth it.
If you can get hatch chiles, so much the better, but if you can’t use Anaheim. You will probably want a milder rather than hotter one. Hatch chiles vary rather dramatically because they are not all the same variety, so the Anaheim’s may be safer for those of you who don’t live in the Land of Enchantment.
But do give it a try.
- 12 Hatch or Anaheim chile peppers
- Pepper jack, Monterrey Jack, or a good Mexican melting cheese (8 oz) I used a Mexican melting cheese for the stuffing and a Monterrey Jack for the shredding topping.
- 4 eggs, divided, yolks from whites
- salt and pepper
- 1 c flour
- Prepared chile sauce of your choice or make mine, Salsa Green Chile
- Shredded jack
- Oil for frying
- Roast chiles on a gas stove top or under the broiler until charred on all sides. Remove to a plastic bag, closed up for at least 15 minutes or until cool enough to work with. Remove and scrape off the skins, carefully slit from the stem end down to the bottom (leaving the stem attached) are carefully remove the seeds and membranes (unless you like it really hot)
- Stuff with the cheese but not so full that you can’t bring the cut sides together again.
- Beat the egg whites until they reach a “soft peak” stage
- Whisk the yolks a bit and then add the egg whites, folding them in gently so that all the air isn’t deflated. Season with salt and pepper.
- Heat a large skillet with a good half-inch of oil. You want the temp to be around 375°.
- Carefully take each chile and roll in the flour, holding it closed so the cheese doesn’t fall out.
- Then dip it into the eggs, spooning the egg over the chile, covering it well. Holding with the stem and the end of the chile, lift carefully and place in the hot oil. (I just did two at a time). Fry until browned and then with tongs gently turn over until the other side is also browned. Remove to a cooling rack lined underneath with paper towelling to catch the drips.
- When all are done, place them lined up in a 9 x 13 pan. Layer with the salsa of your choice (red or green, with or without tomatillos). Sprinkle with shredded cheese.
- Bake in a 375° oven for about 15-20 minutes, until cheese is nicely melted.
- Serve with sour cream, additional salsa, guacamole, chopped tomatoes, black olives– whatever you like!
Notes: This recipe is from Juanita’s Cocina via Griffin’s Grub where she guest posted it. It turned out perfectly, and although as I said, it’s a bit messy to make, the taste is to die for. We ate every bit of it. You can halve this recipe easily.
- Chile Relleno – Meatless Monday (tatumwoodroffe.typepad.com)
- Chile Rellenos Recipe (mademan.com)
- Easy Chile Rellenos Casserole from Our Life in the Kitchen (blogher.com)
- Red Chile Sauce (tribfox40.wordpress.com)