Ready in 45 minutes
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! "
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.
Jnp809 1y agoThe batter is phenomenal. We used mozzarella and pepper jack for filling the result was really melty cheese center. Also our farmers market had poblano peppers that worked really well. Just the right amount of spice.
cookstien 3y agoSo very good!! This is how we had them on the west coast. Love this type of breading. Very light and fluffy. i married to a Hispanic girl and she loved it.
Nadinecc 3y agoLove it!
vanessareyes 3y agoim tryin this tonight :
SanchoPanza 3y agoThis recipe is the reason I joined, woo what a killer! Keep em comin' sir, I'm fixin' to try all ya got in that kitchen of yours!
CCKnit 4y agoMade it, Loved it! Used left over sauce on Huevos Rancheros, again fabulous!
markaj 4y agoI 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!
MAD719 4y agoOutstanding, the best Relleno recipe you can find
rodq 4y agoThese are very good and easy to make, don't let the ingredient list scare you away.
sanarcc 5y agoIf using fresh peppers,You can roast them and take the skin off and snip stem end off and ' hollow ' out, and FREEZE them in zip lock bags. They freeze really well! Just place them neatly in bags quart or gallon size. Buy them when they are in season summer, early fall and roast them -some stores will even roast them for you -like my mom says just keep an eye they do not over roast them for you. when you get home you just peel them and put them in the freezer so you have them all year round!