Roasted Green Chiles stuffed with cheese and topped with a simple homemade tomato salsa. Rich with flavor and spice.
This recipe is modified from: i Save A to Z
Ingredients
Homemade Salsa:
- 4 or 5 large Roma Tomatoes
- 1 small onion diced
- 2 teaspoons fresh diced garlic
- 1 teaspoon fresh squeezed lime juice
- salt to taste
Chiles Rellenos:
- 1/2 a bag of our Frozen Green Chile (we love Big Jim)
- 1 small packet 8 oz cheese of your choice (Monterey Jack is recommended)
- 4 large eggs
- 1 cup olive oil
- salt to taste
Instructions
- Thaw our frozen Green Chiles overnight
- Dice the Roma tomatoes and the onion.
- Add the tomatoes and onion to a small sauce pan and simmer on low.
- Remove the seeds from our Green Chiles. (To remove the seeds simply cut a “T” shape near the top of the chile and cut out the ball of seeds at the top of the chile.)
- Scrape off the charred blackened skin of the chile
- Stuff the peppers with cheese and set aside
- Separate the egg whites from the egg yolks and keep both.
- Whip the egg whites for the batter, only on high until you get a stiff peak.
- Once you have the peak in the egg whites, add the yolks to the white and fold them in, to create the batter for the chiles.
- Heat the oil in a deep dish frying pan until it’s hot.
- When it’s ready, dip the chiles into the batter and begin to fry them one at a time.
- Use the spatula to coat the batter if it doesn’t stick to the chile. Basically it’s almost like piling batter on top of the chile.
- Fry it until it’s a golden brown (about 2 to 3 minutes).
- When they are ready, transfer them to a rack to allow the excess oil to drip off.
- By the time you are done cooking all of your Chiles Rellenos, the sauce should be near done. Add two teaspoons of fresh garlic right before it’s done. You can add this mixture to the blender and create a smooth sauce or you can choose to serve it chunky as it is.
- Serve each chile with a serving of sauce and enjoy!
