Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

El Cholo's Chiles Rellenos (In Mom's recipe file)

Classic chiles rellenos filled with melted cheese, coated in a light, fluffy egg batter and fried until golden. They're served with a rustic tomato, green chile and bell pepper sauce.



Servings: 6
Prep Time: About 30 minutes
Cook Time: About 40 minutes

Relleno Sauce

Ingredients:

  • 1 tablespoon vegetable oil
  • 3 garlic cloves, diced
  • ½ teaspoon dried Mexican oregano
  • ½ onion, chopped
  • 2 teaspoons vinegar
  • 1 green bell pepper, seeded and diced
  • 1 (28-ounce) can whole peeled tomatoes, with juice
  • 2 whole canned green chiles, diced
  • ½ cup chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves
  • Salt, to taste

Instructions:

  1. Heat the oil in a large saucepan over medium heat.
  2. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes and their juice, diced green chiles and chicken broth.
  3. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.
  4. Reduce the heat to a gentle simmer. Cook, stirring frequently, until the vegetables have softened and the tomatoes begin to break apart, about 25 minutes.
  5. Remove from the heat and discard the bay leaves.
  6. Using a potato masher or whisk, break up the tomatoes until you have a coarse, rustic sauce.
  7. Taste and adjust the seasoning. Keep warm while preparing the chiles rellenos.

Chiles Rellenos

Ingredients:

  • ¼ pound (4 ounces) Cheddar cheese, grated
  • 6 whole canned green chiles
  • 6 large eggs, separated
  • Vegetable oil, for frying
  • Relleno Sauce, for serving

Instructions:

  1. Divide the cheese into 6 equal portions and shape each portion into a small football-shaped mound.
  2. Cut a slit lengthwise about halfway through each chile, being careful not to cut completely through it. Gently stuff each chile with one portion of cheese and set aside.
  3. Beat the egg whites with a stand or hand mixer until stiff peaks form, about 4–6 minutes.
  4. In a separate bowl, beat the egg yolks until frothy.
  5. Gently fold the beaten yolks into the egg whites, taking care not to deflate the mixture.
  6. Pour enough vegetable oil into a large skillet to reach about ½ inch up the sides. Heat to 350°F.
  7. Spoon a layer of egg batter into the hot oil approximately the size and shape of one stuffed chile.
  8. As soon as the batter begins to set, about 1–2 minutes, carefully place a stuffed chile on top.
  9. Spoon additional egg batter over the chile so it is completely covered.
  10. Carefully turn the chile relleno and fry for another 1–2 minutes, or until puffed and golden on all sides.
  11. Remove with a slotted spatula and transfer to a warm plate. Repeat with the remaining chiles.
  12. Spoon approximately ½ cup warm Relleno Sauce over each chile relleno and serve immediately.

Tip: Your note about using fresh poblano peppers is a good upgrade. Roast the poblanos until blistered, place them in a covered bowl for about 10 minutes, then peel them and carefully remove the seeds before stuffing. This will give the rellenos considerably more flavor than canned green chiles.

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