Vegetarian

Chile Relleno (Made Easy) is for Dinner.

Chile Relleno (Made Easy) takes several minutes to prepare.

Chile Relleno (Made Easy) takes several minutes to cook.

Chile Relleno (Made Easy) makes 1 servings.

The ingredients for Chile Relleno (Made Easy) are:

SAUCE
1/3 cup corn oil
1 medium onion, chopped
4 garlic cloves, chopped
1/3 cup flour
1 1/2 cups fresh ripe roma tomatoes, pureed
1 seeded fresh jalapeno pepper, pureed
5 cups water (not broth!)
2 teaspoons salt
1 1/2 teaspoons Mexican oregano, crushed
1/4 teaspoon finely ground black pepper
1 large bay laurel leaf
1 pinch ground cinnamon (optional ingredient)
1 pinch ground cloves (optional ingredient)

CHILES
6 large fresh anaheim chilies or 6 large anaheimcanned chilies or 6 freshpasilla chiles or 6 fresh poblano chiles

BRINE
4 cups water
4 teaspoons salt
1/3 cup white vinegar

CHEESE
4 ounces mild cheddar cheese (this is my personal preference) or 4 ounces monterey jack cheese


BATTER
6 separated eggs
1/2 cup flour (plus one tablespoon for egg yolk mixture)
3/4 teaspoon salt
2 cups canola oil, for frying

Here is how you make Chile Relleno (Made Easy):

1 PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.2 ROAST fresh peppers if not using canned. Keep stems intact; place under broiler and broil on each side until evenly blistered slightly blackened. Immediately place peppers into a large plastic ziplock bag and allow to steam for a few minutes. Remove skins from each pepper (they should slide off easily now). Cut a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese). Cup each pepper with one hand and pour gently running water into slit to flush out seeds.3 SOAK fresh or canned chiles in brine for a few minutes. Cut cheese into 6 long thin sticks. Remove chiles from brine and blot with paper towels.4 STUFF each chile with one cheese stick, into slit. If a chile tears don't worry, flour and egg batter will seal it well.5 POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer). Set heat control to 265?F.6 MEASURE flour into a sifter or fine mesh collander. Evenly dust each of the chiles well with flour on all sides and set aside. For torn chiles, apply extra flour at the seam; overlap slightly.7 BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form. Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; add all at once to egg whites. Fold in lightly and thoroughly while keeping the egg mixture fluffy.8 COAT one chile evenly with egg mixture, using rubber spatula if necessary to "frost" chile. Holding chile by the stem, place carefully onto the hot oil. Repeat with the remaining chiles, frying no more than 2 or 3 at a time.9 FRY until golden on all sides, turning once with spatula until done, about 5 minutes total. Drain between paper towels. If necessary, rellenos may be individually reheated in a microwave (100% power) between 15-30 seconds.10 SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish. Enjoy the praise you will receive for this wonderful dish!Number of Servings: 1Recipe submitted by SparkPeople user CHANDLERT.

The nutritional information for Chile Relleno (Made Easy) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 0.0

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.6 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

Chile Relleno (Made Easy) is Mexican cuisine.

The dietary needs meet for Chile Relleno (Made Easy) is Vegetarian