Recipe information
Roasted Anaheim green chiles with cheese in a crispy shell. Served with our famous green chile, rice and refried beans
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Chile Rellenos
Preparation
1. Roasting the Chiles
Preheat the oven to 450°F (232°C). Place the Anaheim chiles on a baking sheet and roast them in the oven for about 15-20 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven, place in a plastic bag, and let them steam for about 10 minutes. Once cooled, peel off the skins and carefully make a slit down the side of each chile to remove the seeds.
2. Filling the Chiles
Stuff each roasted chile with approximately 1/3 cup of Monterey Jack cheese. Gently press the sides together to seal the cheese inside.
3. Preparing the Batter
In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, combine the egg yolks, flour, baking powder, and salt, mixing until smooth. Gently fold the beaten egg whites into the yolk mixture until combined.
4. Frying the Chiles
Heat the vegetable oil in a large skillet over medium-high heat. Dip each stuffed chile into the batter, covering it completely. Carefully place the battered chiles in the hot oil and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.
5. Serving
Serve the crispy chile rellenos topped with warm green chile sauce, alongside cooked rice and refried beans.