Beat egg whites, then add yolks and beat until fluffy. Holding by the stems, carefully dredge each chile in flour, then dip completely into egg batter. They’re pretty easy to make after you get the hang of them- if you make them I hope he loves them!! I live in New Mexico and eat a lot of rellenos. Ok, I have never eaten one of these, I need to rectify that soon! Since we don’t get all that great Mexican food here in the south, that menu alone was enough to make my mouth water. Think you have a great recipe to share? . Heat until slightly thickened, about 10 minutes. I never would have believed a cream sauce would work with this, but knock me over with a feather, it turned out beautifully and is so delicious! What a lovely change to the same ol, same ol red or green here. Peel the outer skin, being careful not to tear the flesh of the chile. Place the ingredients in the baking dish into a food processor and blend until smooth. Drain on paper towel. Make a small slit and take out all of the seeds inside, being careful not to tear the pepper up too much. These look amazing! Enter your email to subscribe & you'll receive new posts via email. I found your recipe, and was a bit dubious at first. Thank you so much! Vegetable oil, for frying. Preheat your oven to 400 degrees. I will definitely do that in the future and will try to update this post with process images. They are much more mild and won’t leave your mouth on fire. my mouth is watering! I’ve had my fair share of bad chile rellenos, but also some of the best. That sauce is amazing. Cacique. Once the peppers have softened, peel the skin off, it should slip off easily. Chile rellenos are a favorite of my husband’s- I may need to make these for him! We're still sad about the loss yesterday, but when I asked what we should make for dinner, I got "chile rellenos". Fold in the yolks and 1 Tbsp of flour gently until all incorporated. While I’ve made no mistake that Mexican is my favorite type of food, I don’t know if I’ve touched upon how obsessed I am with chile rellenos. I had a question which chipotle pepper do I use the dry one or the fresh on and do I chop it up when I place it onto the sauce or how? Okay, where ever you are right now, look around for someone to give you a really good pat on the back!!!!! If you’d rather, you can always add them to the blender and puree them smooth when you put the tomatoes, onions, and garlic in. The sauce is definitely different from the usual- and if you like the smoky heat from chipotles, you’ll really like this one! The best I’ve ever had was at Rancho de Chimayo north of Santa Fe. You have no idea how much your comment means to me – especially coming from a Texan! Cook for about 2-3 minutes or until golden brown and flip over and cook on the other side until golden brown. Hi Betty! I do wish you had more process images. Remove chiles from the oven and place into a stainless steel mixing bowl. Serve with Crema Chipotle on top. haha thank you!!! Bake in the oven for about 20 minutes or until the cheese is melted and the sauce is bubbly. and i try them everywhere and have had a few really good ones and this– if all the steps are followed– is soooo on the top of the list! You have no idea how hard it was for a Texan to say all that, but it’s well-deserved. The nestling part is what makes it much, much easier than if you were to batter them whole and then fry- it definitely can get messy if you’re doing it that way. You always know the best Mexican restaurants, you’ll have to have a few to take me to because I’m sure I’ll want it more than a couple of times! Perfect addiction to on line Chile Relleno Recipes. Seriously, that is one of the biggest compliments ever. 1-3 chipotle peppers, depending upon desired spice level, chopped plus 1 Tbsp of adobo sauce Battering the little suckers without tearing them to shreds was always tough for me, but your “nestling technique” worked like a charm, which was yet another pleasant surprise. Thanks again, I’ll try some of your other dishes soon! I’m so jealous that you have access to those chiles all the time- I usually have to buy them in bulk, roast, and freeze them when they are in season! I also like a light, yet crispy batter, and the cheese has to be stringy and delicious. Thanks! You’re right – it’s a little labor-intensive, but trust me, you’ll get the hang of it and then you’ll be able to churn them out no problem. I looked around your site a bit and thought to myself, “What does a North Carolinian know about Mexican food anyway?” See, I’m a Native Texan who has also lived in New Mexico, so I’ve eaten some damned fine chile rellenos over the years, but successfully making them myself has always eluded me.