Prep 45 mins
Cook 30 mins
This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO.
- 6 poblano chiles, Fresh
- 3⁄4 lb queso blanco
- 3 tablespoons flour
- 3 eggs, seperated
- 2 cups frying oil
Sauce (Optional )
- 1 (14 ounce) can diced tomatoes with juice (optional)
- 1 large onion, sliced (optional)
- 1 cup chicken broth (optional)
- Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
- Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
- Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
- Slice each chili on one side from stem to bottom.
- Remove most of the seeds and membranes. (If you like them really hot, omit this step).
- Cut the cheese into 1/2 wide slices and as long as the chiles.
- Stuff the cheese into each chile.
- Roll in flour.
- Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
- Drop chiles into egg batter and fluff it around them.
- Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
- Drain on paper towels.
- Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
- Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.
Pretty much the same exact way I make mine, except I've mastered pulling the seed/pith in one go, from one small incision near the crown of the Pablano pepper. (near the stem) I insert a sharp knife tip, cut the base of the seedpod, and pull the entire bundle of ghoulies out in one try, then push a pre-cut plank of jack cheese in the same hole, flour & dip, then fry 'em up.....yum!!
these are marvelous - thanks for posting
Thank you! I have poured through many recipes trying to find one that I lost and here it is! I'd like to add, that these are VERY freezable prior to adding the sauce! They will look deflated, but once you put them in a new batch of sauce and heat them, they puff right back up and taste freshly made.