Chiles Rellenos, translated Stuffed Peppers, always remind me of when my family would get together during lent season. One person would char the peppers, another peel, another make the sauce, another beat the egg whites (we would use a fork to do this so you would really work our your arm, but you can use an electric whisk), etc. We would make tons of them so it was lots of work. Nonetheless, it brought brought us all together which was always a pleasure. Especially my grandmother and I, since we would be the one’s left with doing the bulk of the work :o) I enjoyed every minute of it. Hope you enjoy making these yourself and create memories of your own. Beauty of this dish is that you can make one for yourself or a dozen for friends and family. FYI, these go really well with my Arroz Blanco ( Mexican White Rice). Buen Provecho!!
Serves: Two Prep Time: 30 min Cook Time: 10 min
2 Chiles pasillas
2 Slices queso cotija
1 Garlic clove
1 Tsp dried oregano
2 Eggs seperate egg white and yolk
Olive oil or Vegetable oil
Salt to personal taste
Char peppers on a comal. Place in a plastic bag for 15 min. Remove from bag and peel skin.
Make a small slit on the side of the pepper, remove seeds and insert slice of cheese. Set aside. If you feel like they are going to fall apart you can thread a tooth pick in the slit to hold it together. I normally make a smaller slit but for picture purposes, I made it a little bigger here.
While the peppers are charring (to conserve time), in a small pot add tomatoes and garlic. Fill with enough water to cover the tomatoes and bring to a boil. Boil for 5-10 min uncovered. Add tomatos, salt, and oregano to blender and blend to a smooth puree.
In a mixing bowl, add egg whites and whip until fluffy. Add yolk and whip to blend well. Should be smooth and fluffy.
Ok, time to get cooking. After you get your sauce ready(directions below), your set up should look something like this to make sure the transitions go smoothly with out making too much of a mess.
In a medium heated pan add 1 tbsp of oil. Add onion and sauté onions until transparent. Add toamtoe sauce. Bring to a gentle simmer.
In another medium heated pan, add enough oil to cover the bottom of the pan. Dip both sides of pepper in the egg and fry for 4 min on each side or until golden brown.
Drain in paper towel and place pepper in the simmering tomato sauce. Once all the peppers are in the pan, let simmer for an additional 10 min to let the flavors marry.