have been making Chiles Rellenos for about 40 years. I have never had
an actual recipe. I just watch someone I knew (from Texas) make them and
have been making them this way ever since.
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)
(or roast fresh poblano peppers)
Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. do not overbeat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
the pepper stuffed with cheese into flour and then into the egg
mixture. Carefully add to the oil. If needed, spoon a bit of the egg
mixture on top of the pepper while in the pan. (these fry quickly), flip
over and fry other side. Remove and drain on paper towels. Continue
cooking until all of the peppers are cooked.
Serve Chili Relleno
with sauce on the side OR Place the fried chile rellenos in a casserole
dish and pour the sauce over them. Bake in a 350 oven for 20 to 30