Chile Rellenos

Contributed By: Kay Davis


(4 rellenos, serves two)

4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. monterey jack cheese
8 oz. mild green chile salsa (canned salsa works OK)
2 eggs, separated


Stuff the chilis with the cheese. Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them).

In a large frying pan, heat 6 oz. of salsa to boiling. Reduce
heat. Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps. Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles. Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno. Cover and
cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to
fall apart, so do this carefully.

To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation.

Return To List Of Recipe Titles