1) The recipe I use calls for canned chilies instead of fresh. In most cases, fresh is better, but canned chilies are not tough and chewy like fresh chilies tend to be.
2) When making the batter, I separate the eggs and whip the egg whites until they are light and fluffy.
Since Cinco de Mayo is just around the corner, I want to share my recipe with you.
The Best Chili Rellenos Ever
Ingredients:
1 lb. Monterrey Jack Cheese- cut into small strips (to fit inside the chilies)
8-10 Whole Green Chilies (canned)
6 eggs- separated
2 1/2 Tablespoons Flour
Salt
Enchilada Sauce (We prefer mild.)
Oil for frying
Directions:
1) Stuff each green chili with strips of cheese. Sprinkle with salt.
2) Beat egg whites and 1 teaspoon salt until in holds a medium-firm peak.
3) Whisk egg yolks until thick.
4) Gently fold egg yolks and flour into egg white mixture.
Heat oil in skillet. Coat each chili with batter. Fry in hot oil on each side until golden brown.
Remove chilies and serve with warm enchilada sauce.
Enjoy!
Hi DeeAnn, I am going to try your recipe...will let ya know how it turns out! Linda
ReplyDeleteThis is what I want you to fix me next time I come to your house.
ReplyDeleteWhen I saw this recipe, I had to try it right away. I saw the benefits of using the whipped egg whites to cover the chilies, and honestly they were great and very easy to make. The batter is very light, and has a different flavor, which I felt complimented the chilies. Thanks for posting it!
ReplyDeleteBelle W.
@ Belle W- Thank you so very much. I'm glad you enjoyed them.
ReplyDeleteVery simple recipe, with very delicious results. Thank you for posting
ReplyDeleteJust like I remember my mom making them, minus the sauce but always delicious
ReplyDeleteInstead of enchilada sauce try sauteine 3 Tbs onion, 1 tsp garlic in 1Tbs butter until golden. Add 1 can of tomato sauce, salt, 1/2 tsp of cumin, 1 Tbs of oregano, heat and serve over rellenos.
ReplyDeleteThis is so much like the Chili Rellano recipe my late husband made all the time. He would add chopped green onions with the cheese stuffing, but otherwise the same. Delicious for sure. We didn't put enchilada sauce on it but try it on the side. We just covered with cheddar cheese and salsa... :)
ReplyDeleteAbsolutely delicious! From El Paso TX, moved to Colorado and can't find really good Mexican food. I make my own tacos and enchiladas and now feel comfortable making chili rellenos! Thanks for the recipe.
ReplyDeleteWhat do you do with the flour?
ReplyDeleteYou fold the flour and egg yolks into the fluffed whites.
DeleteWe always add a strip of round steak with the cheese and freeze them before frying so the cheese doesn't run out in the fryer.
ReplyDeleteSounds wonderful.definitely going to make these. I have a question if that’s ok. There one restaurant we go to that makes a different sauce or maybe it’s a gravy. It’s wonderful, I’m hoping someone can tell me what it might be? It’s thicker than red or green sauce. I believe it had cheese in it to. It’s a little bit red, but it’s definitely made with something else. I asked at the restaurant, but they wouldn’t tell me. Much appreciated. 💖
ReplyDeleteRecipe for Ranchero sauce ? (Please )
ReplyDeleteI made the kind with fresh chilies and what a disaster! I couldn’t get the skins off even though I roasted them until they were mushy almost! I am going to try this recipe and see if it’s easier. There’s a ton of recipes out there but this one most resembles the one that my mom used to make. Thank you so much for posting this honey!
ReplyDeleteAfter you roasted the chilies, did you place them in a bag to let them sweat? I air fry mine and let them sit in the AF for awhile.
DeleteAbsolutely Delish🥳👏🏼🎊🏆
ReplyDeleteI chop and add onions to the stuffing, I also add garlic powder to the whipped eggs , gives it flavor. I never ever use canned chilis it has a vinegar taste to it. Always fresh roasted green chilis for me.
ReplyDelete