Forums > Specific Focus > Mexican Kitchen

Auriel Douglas

Nov 30, 1919, 12:00 AM

Post #1 of 4 (686 views)

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Chili relleno

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Seeking a SIMPLE recipe for chili relleno. I've spent frustrating hours looking through Mexconnect's recipes and found one, but too comlicated. I DID see a spot where I could click and get a simple recipe, but unfortunately I was never able to get back to it, once having left. It appears Mexconnect is VERY conclusive but it seems almost too much and too confusing. Please help! Blessings, ADoug

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #2 of 4 (674 views)

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Try this one too.

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SOAR is a great recipe site for just about anything.

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #3 of 4 (674 views)

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Chili relleno

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Try this.

A friend

Nov 30, 1919, 12:00 AM

Post #4 of 4 (680 views)

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Chili relleno

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Ranchera Sauce
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1/2 stalk celery, diced
1 bay leaf
1 8 oz. can tomato puree
1 Tbs. black pepper
1 Tbs. salt
3 c. water
1/4 c. chicken base mix
Sauté vegetables in a pan in hot vegetable oil for about 2 minutes.
Add bay leaf and black pepper, let cook for another 2 minutes. Add
tomato puree, water and chicken base mix. Simmer for about an hour
and add salt to taste. Makes 3-4 cups.
Relleno
3 Anaheim chili, cleaned and seeded
3 strips Monterey Jack cheese, approx. 1" x 3"
2 egg whites, beaten until peaked
vegetable oil
Whip the egg whites until it peaks. Set aside.
Make a slit in the side of the chili, then deep fry for about 30
seconds. Run under cold water to cool down. Peel off the skin of the
pepper, then insert a strip of Jack cheese into each pepper.
In a deep fry pan, heat up oil to approx. 350 degrees. Take your
stuffed chili, spread a thick layer of egg white on one side, then
gently lay the chili in the oil and spread another layer of egg
white on the other side. Cook until golden brown.
Top with ranchera sauce.