World's Greatest Chile Relleno (Made Easy) Recipe

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World's Greatest Chile Relleno (Made Easy)
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Ingredients
24
Count
Nutrition
1621
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
  2. ROAST fresh peppers if not using canned; KEEP stems intact; PLACE under broiler and broil on each side until evenly blistered slightly blackened; IMMEDIATELY place peppers into a large plastic ziplock bag and allow to steam for a few minutes; REMOVE skins from each pepper (they should slide off easily now); CUT a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese or a mound of shredded cheese); CUP each pepper with one hand and pour gently running water into slit to flush out seeds.
  3. SOAK fresh or canned chiles in brine for a few minutes; CUT cheese into 6 long thin sticks (OR) shred cheese then thinly mound and mold 6 portions; REMOVE chiles from brine and blot with paper towels.
  4. STUFF each chile with one cheese portion then slip into pepper slit (if a chile tears don't worry, flour and egg batter will seal it well enough).
  5. POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer); SET heat control to 265°F.
  6. MEASURE flour into a sifter or fine mesh collander; DUST each of the chiles well with flour on all sides and set aside (for torn chiles, apply extra flour at the seam then overlap slightly).
  7. BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form; BEAT egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; ADD yolk mixture all at once to egg whites; FOLD together lightly but thoroughly while keeping the egg mixture fluffy.
  8. COAT one chile evenly with egg mixture, using rubber spatula if necessary to frost chile; HOLD chile by the stem; PLACE place carefully onto the hot oil; REPEAT with the remaining chiles, frying no more than 2 or 3 at a time.
  9. FRY until golden on all sides, turning once with spatula until done, about 5 minutes total; DRAIN between paper towels (if necessary, rellenos may be individually reheated in a microwave (100% power) for 15-20 seconds).
  10. SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish; SNAP your fingers and shout, OLE !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1620.61 Kcal (6785 kJ)
Calories from fat 1390.94 Kcal
% Daily Value*
Total Fat 154.55g 238%
Cholesterol 290.23mg 97%
Sodium 4990.22mg 208%
Potassium 394.75mg 8%
Total Carbs 38.31g 13%
Sugars 3.39g 14%
Dietary Fiber 4.91g 20%
Protein 24.25g 49%
Vitamin C 14.9mg 25%
Iron 3.9mg 22%
Calcium 516.7mg 52%
Amount Per 100 g
Calories 172.67 Kcal (723 kJ)
Calories from fat 148.2 Kcal
% Daily Value*
Total Fat 16.47g 238%
Cholesterol 30.92mg 97%
Sodium 531.69mg 208%
Potassium 42.06mg 8%
Total Carbs 4.08g 13%
Sugars 0.36g 14%
Dietary Fiber 0.52g 20%
Protein 2.58g 49%
Vitamin C 1.6mg 25%
Iron 0.4mg 22%
Calcium 55.1mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.5
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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