Growing up, we ate a lot of Mexican food. It was a favorite of my mother’s as well as my half-brother who is half-Mexican. I have fond memories of sitting in an oversized booth with my mom, sister and brother eating cheese enchiladas, chips and salsa. For me it is the ultimate comfort food which is why every time I go back home to visit family in the USA, the first thing I do after baggage claim is insisting on stopping by somewhere for a bit of Mexican takeout.
But what to order? Nothing soothes my soul or remedies a hangover like a big plate of enchiladas. Sizzling fajitas always perk up my jet-lagged body and mind. Even though the challenge of consuming all of these foods appeal to me, I must decline such an endeavor and instead go with one of my all-time favorite dishes: chiles rellenos.
I would always order and judge how good a Mexican restaurant is based on how they made their chiles rellenos. I know some people prefer a big chile lightly coated in batter and stuffed with meat. Although that kind of chile relleno is delicious, I prefer a green chile stuffed with oodles of melted cheese in a generous amount of batter then smothered in a nice spicy tomato sauce. That’s the good stuff. That’s what I want to devour.
If you are like me and feel the same way about chiles rellenos, then this is the recipe for you with oven-roasted green chiles that are stuffed with Monterey Jack cheese, dipped in batter and fried to crispy perfection. Smother it in a spicy tomato sauce and it doesn’t get any better than this.
Chiles rellenos with a green chile stuffed with cheese, dipped in an egg batter and fried to a golden brown then smothered in a spicy tomato sauce. #meatless #cheese #spicyrecipes
- 8 green chilies
- 100–120 g/3.5-4.2 oz Monterey Jack Cheese ( or whichever cheese you prefer)
- 4 Eggs (at room temperature)
- 2 tbsp flour
- Oil for frying
- 2 medium red tomatoes
- 1 tbsp chopped shallots
- 1 clove garlic
- a small handful of cilantro
- 2 tsp Mexican Chile powder
- 1 tsp cumin
- 1 cup chicken broth
- Wash and dry green chilies and place in an oven on high heat (250C/500C).
- Cook chilies in the oven on high heat until they begin to blister (this should take about 5-10 min).
- Take out chilies and place in Ziploc bag or Tupperware container with a tight lid.
- Seal up the hot chilies in bag or container and allow to steam until chilies are soft (around 20min).
- When cool enough to handle, remove the waxy skin from the pepper then cut into the side of the green chilies and scoop out seeds with a teaspoon. If you are feeling like you need the heat, leave the remaining seeds in the pepper.
- Carefully stuff green chilies with cheese and set aside.
- Crack eggs open and separate the egg yolks from the egg whites.
- Add flour to yolks and mix thoroughly until smooth with no lumps.
- Add a pinch of salt to the egg whites and beat with a whisk or mixer until stiff peaks are formed.
- Gently fold in flour and yolk mixture into egg whites.
- Add a generous amount of oil to a non-stick frying pan and heat over medium/high heat.
- When the oil is hot, dip stuffed green chile into egg batter and place in a frying pan. Feel free to have a spoonful of batter on top to cover a chile is left exposed.
- Fry until golden on the bottom then gently flip.
- When golden brown on both sides, remove from oil.
- Top with spicy tomato sauce and place in the oven for a minute or two.
- Serve hot and garnish with finely chopped tomato and fresh cilantro.
- In blender or food processor, combine tomato, shallots, garlic, cilantro, Mexican Chile powder, cumin and chicken broth together until smooth.
- Cook in a saucepan over medium/medium-high heat until flavors have blended together and the sauce has reduced by about a quarter.
- Salt and pepper to taste if needed.
- Serve over chiles rellenos and enjoy.
- Category: Main
- Method: frying
- Cuisine: Mexican
Keywords: Chiles rellenos, Mexican, chile, cheese, spicy