Chiles Rellenos for Two

chile rellanos breakfast
Super for breakfast!

I absolutely love chiles rellenos.  Today, Mr. Artifact requested them for breakfast.  I have to say, they were superb with an egg and some frijoles de la olla.  Because there were only two of us, I broke down my larger recipe.  Although, these do make quite serviceable leftovers.  I used some roasted Hatch chiles that I had frozen last summer, but you could make these with fresh chiles (roast and peel first) or even with the canned green chiles.  The recipe is as much a method as it is an ingredients list.

  • 4 large chiles (roasted, peeled and de-seeded)
  • 1 C shredded melt-able cheese (I used Cougar Gold white cheddar and Raclette mixed together)
  • 2/3 C flour
  • 1 can El Pato Salsa de Chile Fresco (aka Mexican tomato sauce) (7 3/4 oz)
  • 2 T water
  • 1 large egg
  • salt and pepper
  • 1 C peanut or coconut oil (for frying)
mexican tomato sauce
My favorite smooth tomato/chile sauce.

Preheat oven to 350 F.

Begin heating your oil to frying temperature.  (Keep an eye on it.)

Mix 2 T water with the El Pato and pour into a small casserole dish that is just big enough for the 4 chiles.  Set aside.

Press shredded cheese into 4 little logs and put inside the chiles. (Depending upon how big your chiles are, you may need more or less cheese.)

Dredge the stuffed chiles in flour seasoned with a little salt and pepper.

Separate the egg.  Whip the egg white until stiff.  Add the egg yolk and fold in gently. Add a little salt. (Again, if your chiles are huge, you might want to use 2 eggs for this batter.)

When your oil is the proper temperature for frying, take your stuffed and floured chiles and gently roll/dredge in the egg mixture.  Put immediately into hot oil.

Fry approximately 1-2 minutes per side, until golden.

Remove and place into the casserole on top of the sauce.

Bake for 15-25 minutes.

To serve, make sure to spoon some of the sauce on top.

 

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