How can I make a chile relleno?
Chile relleno is easy to make, and oohh so good! You will want to first buy canned green chiles, the whole ones. It will be a large can found in your supermarket. And stock up on cheese. The recipe I have is for chile relleno casserole, which is a recipe from my childhood that my mom made for me.
1 large whole can Ortega chiles
1/2-1 pound grated cheddar or Jack cheese (about 3 cups)
2 cups milk
Dash onion powder
1 teaspoon salt
1/2 cup flour
Put a layer of chiles that have been sliced longways and opened up (butterflied) in the bottom a of a greased casserole dish. Add a layer of cheese, then another layer of chiles. Repeat layers until all but 1/2 cup of cheese has been used up. Beat remaining ingredients together and pour egg mixture over chile layers and top with remaining cheese. Bake at 350 degrees Farenheit until egg mixture has thickened, about 45 minutes. Let cool about 5 minutes before serving.
Chiles Rellanos 4 large green poblano chiles, roasted and peeled, stems left on Cheddar cheese or Monterey Jack, cut in sticks 3 eggs, separated 1 Tb water 3 Tbs flour 1/4 tsp salt flour 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, 3 Tbs flour, and salt untilthick 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.