I love, love, LOVE me some chile rellenos! I don't make them very often, but I'm starting to think I should. They're just too good to not have them in your life at least once a month. And if anyone participates in the whole "Meatless Monday" craze (we don't), these are a great meatless dish that is so very filling and satisfying that you won't even know what you're missing.
You can do this two ways: the easy way, or the hard way. The hard way consists of roasting and peeling your own chiles. Its really not hard as much as it is time consuming. You put them in the oven until the skins turn black, flip 'em over and blacken the other side. Put the charred chiles in a sealed paper or plastic bag for 20 minutes and then peel the skins off. Make a slit down the side of the chile and carefully remove the seeds from the inside and the stem (optional).
I chose the easy way this time. I started with a can of roasted and peeled green chiles. All you have to do to prep is rinse away the seeds from the inside of the chile. That's it. Much easier.
To make your life easier, start with the sauce. Heat some oil in a medium skillet and saute some garlic. Throw in some flour and make a roux.
Roll your chiles in the flour, coating both sides. Tap off the excess.
Chile Rellenos Recipe
8-10 green Anaheim Chiles (fresh or from the can), peeled and seeded
8-10 1/4 inch thick slices of monterey jack cheese
4 eggs, separated
1 pinch of salt
1/2 c. flour for dredging
2 c. oil for frying
1 can diced tomatoes or 1 large fresh tomato, diced
2 cloves of garlic, minced
1 tbsp oil
1 tbsp flour
1 tsp chicken bullion powder (1 cube)
to make the sauce:
Heat oil in a medium skillet, saute garlic for about 30 seconds and add flour. Stir and heat for about 1 minute. Add tomato and chicken bullion. Stir thoroughly and simmer about 3-5 minutes until sauce reaches the desired consistency.
to make the rellenos:
Whip egg whites until soft peaks form. Add salt and fold in egg yolks. Set aside. Stuff chiles with cheese, roll in flour and tap off excess. Dip chiles in egg mixture and transfer to hot oil. Fry rellenos for 45-60 seconds per side or until they are golden brown. Remove from oil and drain on paper towels. Top with sauce.