Carey's Authentic Chile Relleno's
This recipe was taught to me more than 25 years ago when I worked in this little authentic Mexican Restaurant in Southern Oregon, in the town of Rogue River. The Restaurant was called Poor Hose's. The Head chef, Noemi Dallman was from Lake Jalisco, Chupala Mexico. She brough some of the finest most authentic recipes I have ever experienced and to this day when i eat out I tend to compare everything to that time and those recipes. It is very hard to find such wonderful food anymore that I feel compares to hers. The stuff we see around us anymore is so over worked and over commercialized, it has lost something special. This chile relleno is sure to leave you wanting more.. I promise you if you follow it carefully .. you will see that I am right. I am going to slowly add more and more of these recipes that were handed down to me , I have had them stuck away for many years and thought it was time to share them with the world. Enjoy!!!"I used a blend of cheddar amd cotija cheeses and it came out pretty good. Jack would have been better. I also used fresh pasilla and anaheim peppers that i roasred myself which, in my opinion, is the only way to go
Sauce is fantastic! " - markaj
Yield: 4 Ready in 45 minutes
favorite of 423 people 306 people want to try
Verified by stevemur
|****** PEPPERS ******|
|1/2 poundPepper Jack Cheese; grated|
|1/2 poundSharp Cheddar Cheese; grated|
|6 Anaheim chilies; cleaned or 1-2 can of whole canned chilies|
|5 Eggs; seperated|
|1 cupCanola oil|
|****** SAUCE *****|
|1/2 mediumOnion; diced|
|1 clovegarlic; minced|
|1 cupcanned tomato|
|1 tablespoonVegetable oil|
|2 cupsChicken broth|
|1 teaspoonBlack pepper|
|1 teaspoonMexican oregano|
|1/2 teaspoonGround cumin|
|1 tablespoonFresh cilantro; minced|
Carey's Authentic Chile Relleno's Preparation
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS"
2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out,
if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of
cheese and set aside , do this for all of them.
3 Lightly roll or coat the peppers in flour.
4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites
5 Fold in 2 tbsp flour.
6 Drop stuffed chilies into batter, one at a time.
7 Slide into 1 1/2" moderately hot oil.
8 Fry until golden brown, working quickly, drain chiles on bed of paper towels.
9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed.
10 Pour over fried chilies.
11 Sprinkle with remaining cheese.
12 Bake in a 350? oven for 30 minutes, or until bubbly.
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