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Chiles Rellenos Con Queso

Chiles Rellenos Con Queso recipe image
This Mexican bread features Green Chiles, Pealed 1 sm Onion, Chopped, Monterey Jack Cheese 1 Clove Garlic, Crushed. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 389.1
Description
This Mexican bread features Green Chiles, Pealed 1 sm Onion, Chopped, Monterey Jack Cheese 1 Clove Garlic, Crushed. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cans Green Chiles, Pealed 1 sm Onion, Chopped
  • 1/2 lbs Monterey Jack Cheese
  • 1 clove Garlic, Crushed
  • 4 lg Eggs
  • 1 teaspoons Oil
Directions
  1. 1
    Flour For Coating Chilies 1 c Tomatoes, Whole 4 tb Flour 2 c Chicken Broth Oil For Frying, 1 1/2 to 2 Salt, To Taste -Inches Deep In Pan Pepper, To Taste Sauce Ingredients: * Oregano, To Taste * This is enough sauce for six to eight chiles.
  2. 2
    Cut the cheese into pieces about 1/2 inch square and 2-1/2 inches long.
  3. 3
    Stuff each chile with one piece of the cheese.
  4. 4
    Roll each chile in flour until well coated.
  5. 5
    Make a batter by beating the whites of the four eggs until they are stiff.
  6. 6
    It is very important to use a clean mixing bowl and beaters to ensure having a nice stiff batter, this sounds unimportant but it will
  7. 7
    make the difference between OK and Great final product.
  8. 8
    Beat the yolks lightly, fold the yolks into the whites and then fold in the four T of flour.
  9. 9
    Drop the stuffed and floured chiles into the batter one at a time.
  10. 10
    Pick up each with a spoon and
  11. 11
    transfer to a saucer; then slide from saucer into about 1-1/2 inches of moderately hot oil in your largest frying pan.
  12. 12
    This is also important since it will help keep the batter on the chile and
  13. 13
    make for a nice presentation.
  14. 14
    Baste with hot oil or they may turtle before you want them too.
  15. 15
    Fry until golden brown on each side.
  16. 16
    I do four or five at a time.
  17. 17
    Drain the chiles on absorbent paper towels and let them stand.
  18. 18
    Don't worry if the nice puffy coating deflates, it will puff up again when heated in the thin sauce before serving.
  19. 19
    Prepare thin sauce by cooking onion and garlic until wilted, in oil.
  20. 20
    Add tomatoes and press through a strainer.
  21. 21
    Press canned tomatoes through a strainer and combine with onion and garlic.
  22. 22
    Put in a pot and bring to a boil.
  23. 23
    Season to taste with salt, pepper and oregano.
  24. 24
    At serving time,
  25. 25
    heat the chiles in the boiling thin sauce for about five minutes and they are ready to
  26. 26
    serve with some of the reserved sauce.
  27. 27
    If you

Nutrition Facts

Servings 4

Amount Per Serving
Calories 389.1kcal
% Daily Value *
Total Fat 30.7g48%
Saturated Fat 15.2g76%
Cholesterol 422.4mg141%
Sodium 314.2mg14%
Total Carbohydrate 12.1g5%
Dietary Fiber 4.0g16%
Sugars 6.9g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, bread, cheese, chiles, chopped, clove, con, crushed, eggs, frying, garlic, green, jack, mexican, monterey, oil, onion, pealed, queso, rellenos
Read it online: https://www.chefs-mate.com/recipe/chiles-rellenos-con-queso/