Growing up in a home where we ate Chiles Rellenos once a year but never used the word LENT– I still looked forward to that season. Not because I was religious in any way, but because it would be those celebrated days like Christmas where I would try special dishes and gather around the table as a family. The word Lent didn’t become part of my vocabulary until we started making cooking videos and was forced to translate the recipes. Matter of fact, there were many words I wasn’t familiar with. For example, Sancochar. I thought to myself, “How on earth do you translate that?” I guess some words are meant to be translated are some aren’t. Nevertheless, here I am cooking a recipe my Abuela left me with, to now share with my little family and yours.
10-12 Chiles Poblanos
Montrrey Jack Cheese
1/4 cup of all purpose flour
Oil or Lard
- Wash and dry the chiles
- Roast chiles on all sides on a comal or directly on the fire.
- After roasting them, place in a plastic bag or anything with a lid to steam them.
- Once skin begins to detach, peel the skin off.
- You can remove seeds and membranes but my abuela always left them. Just don’t eat them or se te va a la visicula. LOL
- Cut your cheese into small pieces and add 1-2 pieces of cotija cheese and Monterey cheese.
- Add egg whites to a bowl and mix until nice and fluffy.
- Mix in the egg yolks on a lower speed adding salt and flour.
- Add oil or lard to your cooking pan.
- Once it’s nice and hot, dip chile relleno into the egg batter and place into your pan with oil.
- Fry for about 2-3 minutes on each side.
- Place on a plate covered in paper towels.
- Serve with rice and beans.
If you have left over egg batter, you can enjoy some delicious potato patties by adding 2-3 cooked and mashed potatoes, salt and 1 cup of shredded cotija cheese.
Fry them on each side for 3 minutes or until golden brown.
*****Original Youtube recipe from 2012
Chiles rellenos en caldillo recipe: