Cooking Wright

Chile Rellenos


16 green chili’s - remove seeds - I use canned mild chilies
Teleme or Queso Fresco or Monterey Jack cheers (stuff chilies with cheese)
6 eggs - separate, whip whites, then fold yolks into whites
Cooking oil (sunflower is good and hot)

Tomato Sauce:
1/4 tsp salt
4-5 cloves garlic chopped
8 oz tomato sauce
10 oz beef or chicken broth
1 med onion chopped
2-4T olive oil
1t cumin


Rellenos directions:
Stuff chilies with cheese. Pat dry the chilies. Put small (1/8 to 1/4 cup) strip of egg mixture into hot oil, add chili, put another strip of egg mixture on top. Brown both sides.

Sauce Directions:
Sauté onion in heavy skillet until transparent. Mash garlic with salt - then add to sautéed onions and cook for just 1 minute or until fragrant. Add tomato, cumin, broth and bring to slow boil. Reduce heat and simmer 30 min. Serve over top of chilies

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