Chile Relleno

8 ingredients
1 steps

Ingredients

  • 6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
  • 1/2 pound Monterey Jack cheese, thinly sliced
  • 1/4 cup Flour
  • 6 Raw eggs (separated)
  • 1/2 cup Flour
  • 2 cups salsa verde
  • 2 cups Homestyle Mexican Salsa
  • 1 cup Corn oil

Directions

  1. 1
    ["1. Rinse the chiles.", "2. Preheat your oven to broil.", "3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.", "4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!", "5. When both sides are fairly evenly charred, remove them from the oven.", "6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.", "7. After a few minutes, check them. Once the skin comes off easily, peel each chile.", "8. Cut a slit almost the full length of each chile. Make a small \"t\"" across the top

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