For a lesson in regional American foods this recipe comes from New Mexico. Chile Rellenos originated from Mexico but have become a popular New Mexican dish made from their very own grown green chilies. The green chilies are roasted, stuffed with cheese, then battered and finally fried.
- 6 green chiles (New Mexico green chile, Anaheim, Poblano)
- Sharp Cheddar Cheese
- 6 Eggs
- 2 Tbsp Flour
- 1/2 tsp salt
- Vegetable Oil
- Roast 6 green chiles on a grill or over a flame.
- Wrap in wet dish towel. This will help to steam the skins so it is easier to peal the roasted skins.
- Remove skins and extra seeds.
- Slice sharp cheddar cheese in 1/4 inch pieces. Place in single layer inside chile.
- Separate 6 eggs into whites and yokes (being careful not to get any yokes in the whites) Add 2 Tbs of flour and 1/2 tsp of salt to egg yokes. Stir.
- Whip egg whites until stiff peaks. Fold in egg yokes. Don’t over blend.
- Meanwhile, heat skillet on medium heat with a thin coating of vegetable oil.
- Spoon a layer of egg mixture into pan, lay stuffed chile on mixture, top with a layer of egg mixture.
- Once the relleno browns on the bottom, turn over and brown on other side. Remove to plate.
- Continue to adjust the stove temperature so that the pan does not get too hot. Add more oil as needed.
- Continuing with rest of chiles. Layer finished rellenos on plate placing wax paper or foil between chiles so they don’t stick to each other.
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Other Green Chile Recipes