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)
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.