Where you cut the slit, gently reach into the pepper and remove the
seeds and any
membranes and discard.
Take the picadillo and very gently place several spoonfuls into the opening, moving
with your fingers to distribute the meat evenly throughout the pepper. As you finish
filling each pepper, lay on a plate until all are done.
In a shallow pan, mix the all purpose flour and the fajita seasoning until well blended.
Separate the eggs into two bowls, yolks in one and the whites in a mixing
Beat the egg whites with an electric mixer until soft peaks form, then by hand,
gently fold in the slightly beaten yolks.
Take the peppers, one at a time and put into the pan with the flour
and fajita seasoning.
Coat the entire pepper with flour, then shake off (gently) and place into the egg batter.
Make sure that all areas of the pepper get the egg batter, then fry in hot oil (375º) for
about 2 minutes, turn over with a slotted spoon and fry another 2 minutes or until the
crust is a golden brown. Remove and place on a paper towel and sprinkle lightly with
additional fajita seasoning immediately.
To serve, make a bed of white rice then place one chile relleno on top.
Spoon on a
good amount of the warmed ancho chili sauce over the entire pepper, letting it drip
down onto the rice bed. Another option is to serve the chiles rellenos with Spanish
rice and a bowl of borracho beans.
Notes: Traditional chiles rellenos are made with shredded beef,
so anytime you have
fixed a roast, take any leftovers and shred the meat with two forks. Then sauté with
diced onion and seasonings. Also chicken (shredded) can just as easily be substituted
for the beef. Another option is to mix a cheese into whichever meat filling you decide on.
I have used a whole milk mozzarella that is grated fine with great success.
To reheat any leftover chile rellenos, place on a cookie rack in a
preheated oven (350º)
for 12-15 minutes.
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