Authentic Chiles Rellenos

Authentic Chiles Rellenos

from muybuenocookbook.com
50 min
12 servings

An authentic fried Chiles Rellenos recipe. Anaheim peppers are roasted and then filled with melty queso Oaxaca, coated in a delicate, soft, but slightly crispy coating and served with a warm ranchero salsa. Delicious!

Ingredients

  • 1 jalapeño
  • 2 chiles güeros or sweet mini peppers
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 1/2 celery stalk (chopped)
  • 3 small tomatoes (chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups water
  • salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon chicken bouillon (granules)
  • 12 large Anaheim (Hatch, or poblano chiles, roasted and peeled)
  • 4 cups sliced Queso Oaxaca (Monterey Jack, Muenster, quesadilla, or asadero cheese)
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons salt (divided)
  • 1 teaspoon ground black pepper (divided)
  • 8 eggs (separated)
  • 1/4 teaspoon cream of tartar
  • 2 cups canola oil for frying

Directions

  1. 1

    Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.

  2. 2

    After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.

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