Chile Rellonos

  Posted on August 31, 2009  by Leslie Blythe  No comments

Feather-Weight Rellenos

Okay, I know I said I wouldn’t bring up Hatch Chiles again!!  Sorry, but this is too good.

Over the weekend, I went to my friend Chris’s house (she is one of my favorite foodies to hang out with) to deliver her 10 pounds of Hatch Chiles.  She invited me for breakfast and made Chile Rellenos.  Very good and no grease!  They are fluffy and delicious.  I then made them for my husband Eric on Sunday morning and got rave reviews.  It’s almost like a green chile encased in soufflé.

Also, tried the brown sugar bacon (see previous post).  We both almost died.  I think it’s probably the most amazing things I have ever eaten!  OMG!!

Chile Rellonos

1 green chile per person, roasted, peeled (canned or fresh)
1 strip of cheddar cheese per person, (or your favorite)
1 egg per person

Brush a griddle pan with oil. Turn heat to medium – high.

Cut the cheese into long strips. Stuff each chili with one of these strips of cheese.

Separate the egg yolks from the white.

Beat the egg whites until stiff.

Beat the yolks with 1 scant tablespoon of flour per egg, season with salt.

Fold in the egg whites.

Spoon the egg mixture on the griddle in a rectangular shape.  Place the cheese stuffed chile on the egg “bed”.  Cover the chile with more egg mixture.  Once it is browned on one side, flip it over and cook on the other side.  Serve with warm enchilada sauce.