Chile Rellenos

Total Time:
2 hr 5 min
50 min
30 min
45 min

4 to 6 servings

  • 8 to 10 Hatch New Mexico green chiles
  • 8 to 10 ounces Monterey jack, grated
  • 1 cup blue corn flour
  • 1 tablespoon flour
  • Pinch salt
  • Pinch garlic powder
  • Pinch ground black pepper
  • Vegetable oil, to coat skillet
  • Serving suggestions: Green Chile Stew, recipe follows or salsa
  • Lettuce and tomatoes, as a garnish
  • Green Chile Stew:
  • 3 baking potatoes, like russets, peeled and diced
  • 1 large yellow Mexican onion, diced
  • 2 tablespoons crushed fresh garlic
  • 3 tablespoons vegetable oil
  • 4 cups chopped roasted green chile
  • 10 cups water
  • 1 1/2 tablespoons salt
  • Thickener Ingredients:
  • 2 cups flour
  • 1/2 cups water
  • Lettuce and tomatoes, as a garnish
  • Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.

  • Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

  • Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.

Thickener Ingredients:
  • Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.

  • In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

  • Yield: 6 to 8 servings

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