Ingredients
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6
-
1/2
-
1/4
-
6
-
1/2
-
2
-
2
-
1
-
-
-
-
-
-
-
Directions
Traditional Chiles Rellenos, I’ve had this recipe posted for a long time and it’s gotten great reviews as is so I don’t want to change anything to how it’s posted, but I don’t make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving., These were delicious! My wife and son loved them. I will definitely make this again. :-, WOW! I had never eaten these before, but always wanted to try. I skipped the boiling/steaming part..i just left them in the broiler and then pealed them easily. I LOVED them! THANK YOU SOOOO MUCH FOR THIS RECIPE! : You must be one great chef! God bless! and…VIVA MEXICO! ^.^
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Steps
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1
Done
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Rinse the Chiles. |
|
2
Done
|
Preheat Your Oven to Broil. |
|
3
Done
|
Place the Chiles in a 9 X 14 Baking Dish and Place on the Top Shelf of Your Oven. use a Cookie Sheet.. |
|
4
Done
|
Watch and Listen Closely. When the Skins Start to Make Popping Sounds and to Char and Turn Black in Places, Take the Chiles Out and Flip Them Over. Be Sure and Use a Potholder So You Don't Burn Your Hands! |
|
5
Done
|
When Both Sides Are Fairly Evenly Charred, Remove Them from the Oven. You Don't Want Them to Be Black All Over, It Is Important That You Do not Over Cook Them. |
|
6
Done
|
Wrap Each Chile in a Moist Paper Towel or Place in a Sealed Plastic Bag to Steam. |
|
7
Done
|
After a Few Minutes, Check Them. Once the Skin Comes Off Easily, Peel Each Chile. Try not to Tear Into the Actual Chile. |
|
8
Done
|
Cut a Slit Almost the Full Length of Each Chile. Make a Small "t" Across the Top, by the Stem. Pull Out Fibers and Seeds This Is Where the Heat Is and Replace With a Slice of Cheese. use a Tea Spoon For This to Gently Scrape/Scoop the Seeds Out. Its Ok If You Miss a Few. You Can Set These Aside, For a Few Minutes or a Few Hours If You Put Them in the Refrigerator. |
|
9
Done
|
Whip the Egg Whites at High Speed With an Electric Mixer, Until Stiff Peaks Have Formed. |
|
10
Done
|
Heat the Oil in a Skillet Until a Drop of Water Sizzles When Dropped Into the Pan. |
