This chilis rellenos recipe has been passed down in my friend’s family for generations. It’s definitely a more time-consuming dish to prepare, but it’s well worth it. The chilis rellenos are addictive!
Family Reunion Chilis Rellenos
Yield: 6 chilis rellenos (6 servings)
6 canned whole green chilis
1/2 pound Monterey Jack cheese, cut into 1/2″ x 3″ rectangles
1 cup flour
2 cups corn oil
3 eggs, separated
2 tablespoons all-purpose flour
1 tablespoon fine masa/corn meal
1 onion, chopped
1 clove garlic, finely minced
1 large can tomato sauce (the size doesn’t seem to matter too much)
1 large can tomatoes
1 can beef bouillon/beef broth
1 teaspoon oregano
1 teaspoon chili powder (or to taste)
Salt to taste
For the sauce:
- In a saucepan, saute onion and garlic until golden.
- Add remaining sauce ingredients.
- Bring sauce to a boil, cover, and simmer for 30 minutes.
For the batter:
- With the burner on high, heat corn oil in a deep saucepan or deep-fat fryer until oil is very hot but not smoking.
- In a large bowl, beat egg whites until stiff.
- Fold in flour and corn meal.
- Fold in egg yolks.
For the chilis:
- Preheat oven to 375ºF.
- Slice open each chili lengthwise and remove seeds and membrane.
- Pat dry and dredge both sides in flour.
- Put one rectangle of cheese in each chili. Fasten closed with 2 toothpicks.
- Dip stuffed chilis in batter.
- Dip chilis in hot oil and fry until golden brown and puffy.
- Transfer to paper towel-lined dish to absorb oil.
- Transfer chilis to casserole, pour sauce over them, and heat in oven until bubbling.