Carey's Authentic Chile Relleno's
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1/2 medium onion diced
- 2 tablespoons flour
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 cup canola oil
- ****** peppers ******
- 1/2 pound pepper jack cheese grated
- 1/2 pound sharp cheddar cheese grated
- 6 anaheim chilies cleaned or 1-2 can of whole canned chilies
- 5 eggs seperated
- ****** sauce *****
- 1 cup canned tomato
- 1 teaspoon mexican oregano
- 1 tablespoon fresh cilantro minced
- Carbohydrate 21.6360788902908 g
- Cholesterol 116.121149725 mg
- Fat 97.2604047126369 g
- Fiber 1.82123096353374 g
- Protein 38.7402686474657 g
- Saturated Fat 28.3367681075394 g
- Serving Size 1 1 Serving (1054g)
- Sodium 3332.95923259135 mg
- Sugar 19.8148479267571 g
- Trans Fat 5.51748944821548 g
- Calories 1099 calories
When I was first learning to cook, I was fortunate enough to work in a small authentic Mexican restaurant in Southern Oregon. The head chef, Noemi Dallman, was from Lake Jalisco, Mexico, and she taught me some of the most amazing recipes I've ever tasted. Her chile rellenos were no exception.
Chile rellenos are a classic Mexican dish made with roasted peppers stuffed with cheese and then coated in a batter of egg whites and flour and fried. They're typically served with a mild sauce made from tomatoes, onion, garlic, cumin, and oregano.
Noemi's chile rellenos were the best I've ever had. The peppers were perfectly roasted and the cheese filling was rich and flavorful. The batter was light and crispy, and the sauce was the perfect balance of sweet and savory.
I've been making Noemi's chile rellenos for years now, and they're always a hit with my family and friends. They're a bit time-consuming to make, but they're definitely worth the effort.
If you're looking for an authentic Mexican dish that's sure to impress your guests, give Noemi's chile rellenos a try. You won't be disappointed.
Step-by-step
- Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS"
- If using fresh peppers, roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside, do this for all of them.
- Lightly roll or coat the peppers in flour.
- Beat your egg whits till stiff (like meringue) then fold the yolks back into the whites.
- Fold in 2 tbsp flour.
- Drop stuffed chilies into batter, one at a time.
- Slide into 1 1/2" moderately hot oil.
- Fry until golden brown, working quickly, drain chiles on bed of paper towels.
- SAUCE *: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed.
- Pour over fried chilies.
- Sprinkle with remaining cheese.
- Bake in a 350 degree oven for 30 minutes, or until bubbly.
