Chiles Rellenos
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
47
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Chicken Broth2 cloves
Garlic1 small
White Onion (cut into pieces)1 cup
All-Purpose Flour2 cups
Vegetable Oil4 large
Egg (separated, yolks beaten)Directions:
1
Special equipment: a deep-fry thermometer To make the tomato sauce for serving, put the tomatoes in a blender
2
Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute
3
Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat
4
Boil until slightly reduced, about 5 minutes
5
Season the sauce with salt and pepper
6
Keep warm
7
Carefully cut a lengthwise slit in each chile and scoop out the seeds
8
Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly
9
Place the flour on a baking sheet and season with salt and pepper
10
Dredge the chiles in the flour mixture, shaking off the excess
11
In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F
12
Using a hand-held mixer, beat the egg whites to soft peaks
13
Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks
14
Holding the chiles by the stem, dip them into the egg mixture to coat completely
15
Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side
16
With a slotted spoon, transfer the chiles to paper towels to drain
17
Place the chiles on each of 6 plates
18
Spoon the sauce equally over the chiles and serve