| Chile Rellenos Stuffed Green Chile ~ The Spanish word 'relleno' means stuffed. This is not the original, but can be enjoyed. 2 (7 oz) can whole chiles (rinse and pat dry with paper towel) 12 oz Mexican cheese (Queso Ranchero) cut in1/3 in. slices 3 eggs separated oil for frying 1 garlic clove 1small bay leaf 1 (19 oz) can of enchilada sauce. flour for coating 1 Stuff chile with cheese. Use tooth picks keep together. 2. Whip egg whites until stiff, then add the yolks and whip some more. 3. Dip the chile one by one in the eggs and flour; fry in oil using a non- stick frying pan set to medium heat until golden brown. 4. Let chile drain oil on paper towels. In a pan with 1 tbsp oil toast garlic and bay leaf (don’t burn), then add the enchilada sauce, simmer, then add salt to taste; add the stuffed chile (relleno). 5. Leave for 5-7 minutes in low heat. 6. Remove bay leaf and garlic. Serve hot with beans, rice and tortillas. 4 to 5 servings. |
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