Chilles Rellenos

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Chilles Rellenos. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chilles Rellenos is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Chilles Rellenos is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Chilles Rellenos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilles Rellenos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chilles Rellenos is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Chilles Rellenos using 9 ingredients and 14 steps. Here is how you cook that.

This the right way to do chiles rellenos belive me I'm Mexican if you really wanna try a home made chille relleno you will love this is amazing

Ingredients and spices that need to be Take to make Chilles Rellenos:

1. 5 Poblano chiles
2. 1 cup All purpose flour
3. 6 Eggs, seperate the whites from the yolk
4. 5 Mozarella cheese sticks, You can use a block of cheese and cut it into small sticks
5. 3 cup Chorizo, already fried and ready to use
6. 1 Tooth picks, as needed
7. 16 oz Can Tomato sauce
8. 1/2 Onion cut it into thin slices
9. 1/2 tbsp of Oregano

Instructions to make to make Chilles Rellenos

1. Wash all the chiles very well make sure you don't cut the tale
2. 2.Turn on your stove on medium tempeture and roast the chiles on all sides one by one or on pairs on the flames making sure not to burn them
3. 3.You will know when the chiles are ready because they bubble and pop and they get a blackish color don't let them get to black or they'll get burned
4. 4.As soon as they are tosted put them in a plastic bag and keep it close until your done with all the chiles, then let them rest for 5-10 minutes so the skin gets soft don't let them rest for to long or they will get super soft and you don't want that
5. 5.Peel the skin now that is soft and make a small cut on the side of each Chile and take most of the veins so they don't get to spicy also take the seeds out with your fingers, you have to be very gentle so the chiles don't open all the way
6. 6.Add a spoon or two of chorizo and a stick of cheese and close it with tooth picks, they will look funny and that's Ok
7. 7.When your done staffing the chiles put them on a plate is Ok to put them on top of each other just remember to be gentle
8. 8.Now coat the chiles with the flour and set on the side until your done with all of them . I didn't have any flour so I skipped this step BUT it is important so you don't skip it.
9. 9.In a mixing bowl beat the whites until they look super white and puffy, then slowly add the yolks
10. 10.By now you should already have a pan big enough to fit one or two of your chiles with oil already warm,keep it on medium temperature
11. 11.Deep the chiles on the egg mixture after coating with the flour and fry them on the pan make sure the oil is not to hot.Now remember I said it is important to coat the chiles with the flour, this is why. If you don't do this the egg mixture won't stay around the chiles like it should and nothing is more delicious that have fried puffy egg around the chiles
12. 12.Make sure to turn the chiles around on the frying pan so they get fried on all the sides don't let them get burned they should have a golden brown Color when they're done
13. 13.When your done frying each of the chiles make sure you put them on a plate on top of paper towels so the oil gets absorb and the chiles are not to greasy don't press them down with paper towels they will get flat and look ugly
14. 14.To make the tomato sauce for the chiles, fry the onion on a pot at medium temperature, when the onions get a clear color add the tomato sauce to the pot,add water to it so is not so thick but make sure is not so runny, let it boil and add salt and Oregano.
    Now your chiles rellenos are ready put some of the tomato sauce on top of each Chile when serving and make sure to have some Spanish rice to go with this.

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So that's going to wrap this up with this special food Step-by-Step Guide to Make Ultimate Chilles Rellenos. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!