CHILES RELLENOS WITH SAUCE
My mom started making this for us when we lived in Southern California. It remains one of my favorites. It's important to use the specified peanut oil in the sauce. The taste adds something special to it. If you do not have access to Anaheim chiles, please see http://www.foodsubs.com/Chilefre.html for possible substitions. The only one I haved tried are whole canned green chiles. If you used those, you would not have to parboil them.
Provided by Debbie R.
Categories Southwestern U.S.
Time 1h
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
- Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
- Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
- Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
- Pour some sauce over each relleno and serve.
- SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.
Nutrition Facts : Calories 366.1, Fat 20, SaturatedFat 8.6, Cholesterol 242.7, Sodium 802.7, Carbohydrate 35.3, Fiber 3.9, Sugar 10.6, Protein 14.1
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