CHILES RELLENOS

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Chiles Rellenos image

This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!

Provided by ChipotleChick

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/4 lb swiss cheese or 1/4 lb monterey jack cheese, cut into strips
8 ounces canned whole green chilies, drained
3 eggs, separated
3 tablespoons flour
oil (for deep frying)
1 (1 lb) can stewed tomatoes
2 tablespoons finely chopped onions
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 dash pepper
1/4 cup grated sharp cheddar cheese
sour cream

Steps:

  • Insert a strip of cheese into each chile.
  • In a medium sized bowl, beat egg whites until they form soft peaks.
  • In a small bowl, beat egg yolks slightly.
  • Gently fold into egg whites.
  • Add 3 tablespoons flour, and fold in just until blended.
  • In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
  • Roll the chiles in flour.
  • With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
  • Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
  • Preheat oven to 350.
  • In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
  • Simmer, stirring occasionally, about 10 minutes.
  • Place chiles in a 13x9 glass casserole or baking pan.
  • Spoon the sauce on top of the chiles.
  • Sprinkle the cheddar cheese on top.
  • Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
  • Serve with sour cream.

Nutrition Facts : Calories 179.9, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.2, Sodium 588.3, Carbohydrate 13, Fiber 1.5, Sugar 6, Protein 11.4

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