Chiles Rellenos

Prep Methods/Techniques ,
Cuisine ,
Course ,
Servings 6
Description
These are the traditional Tex-Mex or New Mexican version of the Chile Relleno.

Noted on 5/20/2013

Ingredients
    Dressing for 20 Banderillas
  • 12 Anaheim or other similar green chile
  • 6 American cheese slices
  • 4 large eggs, separated
  • Pinch salt
  • Oil for frying (or less)
  • Flour for dredging
Method
  1. Roast, peel and seed the chiles. Cut each slice of cheese into 4 strips. Insert 2 strips into each chile. Set aside.Beat the whites with a pinch of salt until stiff. In a separate bowl, beat the egg yolks until thick and lemon colored, about 5 minutes. Fold the yolks into the whites and proceed immediately, since the batter deflates quickly.

  2. Heat a heavy non-stick skillet over high heat and grease it with vegetable oil. Dip the chiles in flour, shaking off any excess, then dip into the egg batter. Fry in the hot skillet until brown on one side, about 2 minutes. Turn and brown the other side, Repeat with remaining chiles, adding a little oil to the skillet if necessary. Keep fried chiles warm in a low oven. The chiles should be served immediately.