El Charro Cafe Chiles Rellenos
(Stuffed Green Chiles)
8 fresh large green chiles (with stems intact, if possible)
1 pound Cheddar or jack cheese, shredded
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
4 cups enchilada sauce, warmed
2 cups shredded combination cheese
Stuff each chile with cheese and set aside.
Separate eggs and beat the whites until stiff. Beat yolks and fold into whites,
along with flour, salt and pepper.
Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into
egg batter to coat, then remove with a large spoon. Carefully lower coated chiles
into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles
may be made ahead to this point.
To serve, immediately arrange on platter or individual plates and pour warm enchilada
sauce over each chile.
Garnish with more cheese and run under broiler to melt, if desired.
May be held
up to the point of topping with cheese and reheated in a 400 degrees F oven for
about 10 minutes.
Yields 4 or 8 servings.
Chicken or tuna may be used to stuff the chiles, but cheese is always a