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Valle Luna Chile Rellenos



  • 12 Anaheim chiles, roasted
  • 1 pound Monterey jack cheese
  • Grated egg whites, as needed
  • Egg yolks, 1 for every 8 egg whites, as needed
  • 1 tablespoon salt, plus more as needed
  • Flour, as needed
  • 8 ounces white onions, chopped
  • 24 ounces water
  • 4 ounces tomatoes, diced
  • 4 ounces tomato sauce
  • 4 ounces green chiles, diced
  • 1 tablespoon garlic
  • 1/2 tablespoon black pepper
  • 1 pinch crushed red pepper


  1. In a skillet, sauté onions until tender. Add flour as needed. Add water; mix well. Add tomatoes, diced green chiles and tomato sauce; bring mixture to a boil. Continue boiling for 5 minutes.
  2. In a bowl, whip egg whites until firm. Add flour, egg yolks and salt to taste; mix well. Dip Anaheim chiles in the flour mixture; deep-fry until golden brown. Top with Monterey Jack cheese.
  3. Bake in the oven until the cheese has melted. Top with sauce.

Source: Chef Pepe, Valle Luna Restaurant, Phoenix, Arizona -

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