Chile Rellenos Fast And Easy

Recipe Ingredients

4 tablespoons	60ml	Fresh pasilla chiles (large)
3 cups	438g / 15oz	Grated cheese - used cheddar
		Sauce
1		Tomato sauce - or
5		Fresh tomatoes - chopped
1 cup	62g / 2.2oz	Finely chopped scallions - (green onions)
1		Garlic - finely chopped
1 1/2 cups	24g / 0.8oz	Fines chopped fresh cilantro
2 teaspoons	10ml	Charlie's seasoning - heaping
3		Eggs
		Flour - to dip

Recipe Instructions

1. (this is the new and easy part) I found out you don't have to peel pasilla chiles! Just put them into boiling water for about15 min.. Take out, slit open one side, take out the seeds. Don't bother about the membranes, they are not that hot. Rinse under cold water and set aside. (no need to peel)

2. In skillet, saute the onions and garlic until almost brown. Add the cilantro, chopped tomatoes or canned tomato sauce, and Charlie's seasoning. Cook on med. heat until flavors are blended. Set aside.

3. Grate the cheese and stuff into the chiles.

4. Beat the egg white until stiff......add the yolks to the whites, fold in with about 5 tablespoons of flour.

5. Holding the chiles together, dip into the batter and then place chiles into a skillet with about a full quarter inch of hot oil. (I used Canola). You don't need the oil deep. Turn down the stove a little and brown on both sides. Cook until browned and lay the chiles over the heated sauce.

6. Serve with sliced avocados over the chiles and Mexican cheese sprinkled over the top and sliced radishes.

Source:
RUBYdakoda

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.