Restaurant Recipes

Monte Carlo Restaurant Chiles Rellenos

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Yield: 6 servings Rellenos; about 1 quart of sauce, which can be used in enchiladas and other recipes, too



  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cornmeal
  • 1 cup milk
  • 2 eggs, slightly beaten
  • 12 large green chiles or Italian frying peppers with stems, dry-roasted over a flame or in oven, peeled and seeded
  • 1 pound Monterey Jack or Colby cheese, cut into strips

Red Chile Sauce

  • 3 ounces dried red ancho chile pods
  • 3 garlic cloves, peeled
  • Boiling water
  • 1 teaspoon salt



  1. In a deep-fat fryer, electric skillet or deep, heavy skillet, begin heating oil for frying.
  2. In a bowl, combine flour with baking powder, salt and cornmeal. Blend milk with eggs and combine with dry ingredients. Stir to smooth batter, adding a little extra milk if necessary so that batter will cling to chiles. Set batter aside.
  3. Make a small slit in each chile below stem and remove seeds. Fill each chile with cheese, being careful to avoid breaking the chile. Dip stuffed chile into batter using a large spoon. Fry in hot fat (420 degrees F) until batter is golden brown, about 4 to 5 minutes.
  4. Drain on paper towels.
  5. Serve with Red Chile Sauce.

Red Chile Sauce

  1. Place chile pods on cookie sheet and heat in a 200 degrees F oven for about 10 minutes, leaving oven door ajar. Stir often, being careful not to scorch.
  2. Soak heated pods in pan of warm water for 15 minutes, until soft and pliant.
  3. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with garlic and small amount of boiling water. Blenderize to make a thick red paste. Gradually add about 2 to 2 1/2 cups boiling water and the salt, and blend until smooth.
  4. Store leftover sauce, covered, in refrigerator.


Monte Carlo Restaurant, Grants, New Mexico

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