Chile Rellenos

AuthorGerald
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Hatch New Mexico Chile Rellenos

Yields1 Serving

 6 Roasted New Mexico Green ChilesHatch preferably!
 3 Eggs
 3 tbsp Flour
 1 cup Four for dredging the chiles
 1 tbsp Water
 ½ tsp Salt
 ½ lb Monterey Jack CheesCut into 1/4" x 1/4" wide strips
 Oil for fryingShorting or lard works best, but vegetable/canola oil will do.

1

Gently peel the chiles and rinse in cold water. Cut (or use your fingers) to make a small slit lengthwise down the chile and remove seeds. Do this for each chile.

2

Separate 3 eggs

3

Mix egg whites to soft peaks

4

Beat egg yolks with fork in shallow pad. Add approximately 1 tbs water and 3 tbs flour and salt. Mix until it is thick and creamy. If it's too thick and not creamy, add a little bit of water and mix until it's creamy.

5

Gently fold the egg yolks until the the egg whites being careful so as not to break down the egg whites.

6

Heat oil or shortening to approximately 350 degrees in a pan deep enough to fry the chiles.

7

Stuff each chile with one of the strips of cheese to fill it, then gently roll in flour.

8

Dip in egg mixture and fry in hot oil, gently pushing hot oil over the top of the chile. Brown on both sides and then drain on paper towels. Serve immediately.

Chile Rellenos

Category, Cuisine

Ingredients

 6 Roasted New Mexico Green ChilesHatch preferably!
 3 Eggs
 3 tbsp Flour
 1 cup Four for dredging the chiles
 1 tbsp Water
 ½ tsp Salt
 ½ lb Monterey Jack CheesCut into 1/4" x 1/4" wide strips
 Oil for fryingShorting or lard works best, but vegetable/canola oil will do.

Directions

1

Gently peel the chiles and rinse in cold water. Cut (or use your fingers) to make a small slit lengthwise down the chile and remove seeds. Do this for each chile.

2

Separate 3 eggs

3

Mix egg whites to soft peaks

4

Beat egg yolks with fork in shallow pad. Add approximately 1 tbs water and 3 tbs flour and salt. Mix until it is thick and creamy. If it's too thick and not creamy, add a little bit of water and mix until it's creamy.

5

Gently fold the egg yolks until the the egg whites being careful so as not to break down the egg whites.

6

Heat oil or shortening to approximately 350 degrees in a pan deep enough to fry the chiles.

7

Stuff each chile with one of the strips of cheese to fill it, then gently roll in flour.

8

Dip in egg mixture and fry in hot oil, gently pushing hot oil over the top of the chile. Brown on both sides and then drain on paper towels. Serve immediately.

Chile Rellenos

Chile Rellenos

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