Close
Ingredients
| Anaheim peppers: 6 whole peppers |
| cream cheese: 3 oz |
| eggs: 3 (separated) |
| all-purpose flour (unsifted): 1/2 cup |
| salt |
| canola oil - for deep fat frying (for frying) |
| onions (chopped): 2 Tbl |
| peanut oil: 1 Tbl |
| tomato sauce: 1 1/2 cups |
| fresh oregano (leaves): 1/4 tsp |
Chiles Rellenos With Sauce
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
- Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
- Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
- Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
- Pour some sauce over each relleno and serve.
- SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.