Description
Chile Rellenos is an authentic Mexican dish. When I make it, the flavors bring so many nostalgic childhood memories. The sauce is what makes this dish taste delicious.
Ingredients
Units
Scale
- 1 tablespoon oil
- 1/4 medium red bell pepper, diced (or 1/2 cup diced )
- 1/4 medium green bell pepper, diced (or 1/2 cup diced)
- 1/4 medium onion, diced (or 1/2 cup diced)
- 2–3 garlic clove, minced
- 1 8 oz can tomato sauce
- 1 cup water
- 1–2 teaspoon powder chicken bouillon
- 4 can whole green chiles
- 4 oz mozzarella cheese (for stuffing chiles )
- 3 large eggs, (yolk and whites separated )
- 1/4 cup flour
- oil (enough to fill pan about 1/2 inch deep for frying )
Instructions
- In a medium pan over medium to high heat, heat 1 tablespoon of oil, then add red bell pepper, green bell pepper, onion, and garlic; saute until they become translucent, about 3-4 minutes.
- Once vegetables become translucent, add tomato sauce, bouillon, and water; bring to a boil, and then a simmer for 10-15 minutes.
- While sauce is simmering, pat dry green chiles with a paper towel or kitchen towel.
- Carefully fill green chiles with cheese. It's very tempting to overfill but try not to do that.
- Once green chiles are filled, cover them with flour and set them aside.
- In another medium pan over medium to high heat, add oil for frying. You want about ½ inch deep for frying.
- In a medium bowl, add egg whites and beat with a hand mixer for about 2 minutes, until firm peaks form.
- Then add egg yolks to the egg whites; mix for a few seconds with the hand mixer. You want the egg yolks to be well incorporated but don't over mix.
- Once the oil is hot, dip chiles one at a time into the egg mixture, then into the hot pan of oil. Fry for 2-3 minutes, flip when it starts to brown. Careful not to splash the oil when you flip the chiles.
- Once chile is done, place chile in the sauce, or if you want to remove some of the oil, then place chile on a paper towel then to the sauce.
- Continue with the rest of the chiles.
Notes
- You can use chicken broth instead of powder chicken bouillon. If you do use chicken broth omit the water in the recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican