Chile Rellenos

Traditional Chile Relleno

The Big Jim  & Joe E. Parker Chilies make excellent rellenos (stuffed chiles) because the pods are large and meaty, but any of the New Mexican varieties work well in this recipe. Top these chile rellenos with either Classic Green Chile Sauce or Red Chile Sauce.

Serves: 2

4 green New Mexican Chiles, roasted, peeled, with stems left on
1/4 pound cheddar cheese or Monterey Jack, cut in sticks
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
flour for dredging
vegetable oil for frying

Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice, and re-fried beans.

Recipe provided by Dave Dewitt and Nancy Gerblach.

Dabaw’s Chile Relleno

This recipe is from our great-grandma, Grace Berridge. We love this recipe because the batter is fluffy, crunch, and all together perfect.

FILLING (two choices):

1.  Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2.  Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)

BATTER:

  1.  Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper on plate.
  2.  Beat 4 egg whites until stiff, fold in egg yolks; add 1 tsp baking powder, 1/2 tsp salt.

Roast and peel long straight green chile, slit side open, take out seeds carefully.  Carefully stuff chile with your choice of filling.  Roll stuffed chile in flour, dusting both sides.  Dip chile in egg batter.  Fry in 1/2 inch of oil on medium high heat until browned on both sides.

Skinny Chile Relleno

4-6 Roasted and Peeled Hatch Green Chile Pods

6 strips (4-5” long) Low-Fat Cheese

¼ Cup Flour

1 C Panko Bread Crumbs

3 Egg Whites

Instructions: Slit chile pod close to the stem and remove seeds (but not the vein). Stuff cheese inside the chile pod. Roll stuffed chile in flour, then dip in egg whites. Next, roll chile in panko bread crumbs.  Once the chile is prepped, then fry the chile in ½ inch of olive oil or coconut oil.

Beer Batter Chile Relleno

FILLING (two choices):

1.  Brown seasoned hamburger and onion, stir in grated cheese while hot to melt.      OR

2.  Use strips of your favorite cheese (Monterey Jack, Colby, Asadero, etc…)

BATTER:

  1.  Combine 1 Cup flour with 2 tsp salt and 1 tsp pepper in a mixing bowl.
  2.  Pour in half of a 12oz beer (the darker the beer the better the flavor) into the flour mixture and stir until the consistency is thick and creamy. If needed, pour beer slowly into the batter until the desired consistency is reached.

Use roasted and peeled chiles, and remove seeds. Stuff the cleaned chile with your choice of cheese or meat filing. Roll stuffed chile in flour, dusting both sides.  Dip chile in beer batter so the chile is very coated. Fry in 1/2 inch of oil on medium high heat until browned on both sides. Then salt to taste.