Family Reunion Chilis Rellenos

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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)

Chilis:
6 canned whole green chilis
1/2 pound Monterey Jack cheese, cut into 1/2″ x 3″ rectangles
1 cup flour
12 toothpicks
2 cups corn oil

Batter:
3 eggs, separated
2 tablespoons all-purpose flour
1 tablespoon fine masa/corn meal

Sauce:
1 onion, chopped
1 clove garlic, finely minced
Olive oil
Bay leaf
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:

  1. In a saucepan, saute onion and garlic until golden.
  2. Add remaining sauce ingredients.
  3. Bring sauce to a boil, cover, and simmer for 30 minutes.

For the batter:

  1. With the burner on high, heat corn oil in a deep saucepan or deep-fat fryer until oil is very hot but not smoking.
  2. In a large bowl, beat egg whites until stiff.
  3. Fold in flour and corn meal.
  4. Fold in egg yolks.

For the chilis:

  1. Preheat oven to 375ºF.
  2. Slice open each chili lengthwise and remove seeds and membrane.
  3. Pat dry and dredge both sides in flour.
  4. Put one rectangle of cheese in each chili.  Fasten closed with 2 toothpicks.
  5. Dip stuffed chilis in batter.
  6. Dip chilis in hot oil and fry until golden brown and puffy.
  7. Transfer to paper towel-lined dish to absorb oil.
  8. Transfer chilis to casserole, pour sauce over them, and heat in oven until bubbling.
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