Arianna Lange
Delicious! Chile Relleno Recipe
Serves: 6-12 Easy fixing!
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6-12 large, roasted and peeled Chiles (Big Jims work the best, but any NM Chile works well)
3-6 large COLD eggs (approx. 1 egg for 2 chiles)
1/4 cup flour (optional)
Brick of Monterey Jack and Queso Blanco cheese cut into 1/4 inch thick rectangles as long as the chile
Deep fryer or a large pan with 2 inches of oil
Pinch of salt
Paper towels for draining

Roast the fresh whole Chiles; let them cool. *If fresh Chiles are unavailable, use canned whole green Chiles. Remove the seeds with a sharp knife, start at the top of the Chile, at the stem and slice downward about half way down the Chile. Using a spoon or a knife, carefully scrape the seeds and the white membrane out, without tearing the Chiles flesh.

Stuff the Chiles with a slice of cheese into the Chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the Chile still come together.

Prepare the Chiles. Place half of the flour on the bottom of a plate. Place the Chiles on the flour and sprinkle the rest of the flour on top. The coating should be very light. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set Chiles aside. If you rinsed your Chiles in water, this step is important for the batter to stick.

Prepare batter by whipping 3-6 egg whites until stiff. Slowly fold in yolks, add a pinch of salt. One at a time, dip the stuffed Chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

Drain excess oil. Remove Chiles from the oil and drain on paper towels.
about 10 months ago · Report

Suzanne Rehnert Zolas
I've always made my rellano's using a 1 c water, 1/2 c flour, 1/4 c rice flour, 1/4 corn meal, ground black pepper and season salt with no egg and no dredging. I love it but have been trying to find a recipe that uses eggs so I can try a new method. Thanks for the post Arianna!