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!!!
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 meringue) 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 degree oven for 30 minutes, or until bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1054g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 875 (80%)|
|Amt Per Serving||% DV|
|Total Fat 97.3g||130 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 45.1g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 116.1mg||36 %|
|Sodium 3333mg||115 %|
|Potassium 864.1mg||23 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 19.8g|
|Protein 38.7g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1099
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