Chile Rellanos with Red Sauce and Rice
From sharebear1 14 years agoIngredients
- Chiles: shopping list
- 6 Chile Rellanos shopping list
- 1 Cup flour shopping list
- 1 Tspn season salt shopping list
- 1 Tspn pepper shopping list
- 2 egg white shopping list
- 2 egg yolks shopping list
- 3 Cups of Shredded mozzarella cheese shopping list
- Tomato sauce: shopping list
- 4 roma tomato's shopping list
- 1/2 white onion shopping list
- 1 garlic clove shopping list
- 1 chicken Boullion Cube shopping list
- 2 Cups of water shopping list
- Rice: shopping list
- 3 Cup instant rice shopping list
- 3 Cup water shopping list
- 1-1/2 chicken Boullion cube shopping list
- 1 Stick butter (to sub butter use 1 -8oz can tomato sauce) shopping list
- 1/3 Cup oil shopping list
How to make it
- 1.Chiles: First take the Chile Rellenos and roast them on a cormal until the skin turns black on all sides. Once they are all black place them in a paper bag for about 10 minutes. While they are cooling take about 1 cup flour to start with, add a little salt and pepper to it and set it aside. Then take a bowl and put 2 egg whites only in it and whip it until it is white and fluffy (5minutes, about) then keep whipping it and add the yolk in there, whip those in a couple more minutes. In a frying pan heat about 1/2 cup of oil on med heat. Open your bag of chiles and peel the skin off them, and I leave the stems on them you could take them off if you would like. If you would like to stuff them, make a small slit in from the top to the bottom, remove the seeds carefully not to rip it, then stuff whatever you like in there, we use shredded mozzarella cheese for ours. Then roll the chiles in the flour that you mixed and set the chiles aside. Roll the Chiles in the eggs that you whipped to cover every side. Then place them in the oil, which should be warm by now. Fry each side until golden brown and set them aside. We also top them with a tomato sauce, I will add that recipe below if you like.
- 2.Red Sauce: Place all of the above ingredients in a pan and let them boil for about 15 minutes until all is tender, then throw it all in the blender and mix, pour over the Chile Rellanos. I also serve a side of red rice with them.
- 3 Rice: First heat the oil (medium heat) in small soup pan,once oil is hot add rice stirring constantly(will burn easily) until a golden brown color. Once rice is golden brown add water, be careful this may splatter a little, then chicken cube, butter. Let boil until butter is almost melted (1-2min) and chicken cube is disolved. Then cover (with lid or plate) and let stand about 5-10 minutes. Stir good before serving.
- 4. Another option if you dont like butter rice is: do not add butter and add 1- 8oz can of tomato sauce to it instead. Follow all of the rest of the instructions.
Chilies roasted on broiler
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sauce
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flour and egg
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clean chillies
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roll chillies in flour
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cover in egg
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place in pan to fry
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done on plate
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top w/sour cream and cheese
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The Rating
Reviewed by 3 people-
Looks and sounds great! ;')
justjakesmom in Everett loved it -
~HELLO~
This "5"FORK!!!!! recipe is
The 'Real Deal'!
Thank-you so much for sharing~
~*~mjcmcook~*~
~Photo~FLAGGED!!!!!mjcmcook in Beach City loved it
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