Authenic Chile Rellenos Recipe

How to make it

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• First you must burn the top layer of the peppers all over i use a tortilla pan for this but be real careful you only want to burn the skin.
• next you set the peppers aside for about 15 minutes until cool
• then peel the skin off the peppers carefully try not to tear the peppers when doing this after thats done.
• useing a small knife carefully cut the stem and seeds out try not to tear peppers this is the opening you will use to to stuff the peppers.now heat up your oil on med high heat.
• next you will need your eggs.crack your eggs in a bowl but only the whites do not put the yoke in. then useing your mixer mix the eggs on high speed until really fluffy you may have to repeat this process throughout the next step.ok now dip your peppers in the egg batter and put in your hot oil only until light brown on both sides.you will need to refluff your eggs every once in awhile.
• now put them in a bakeing dish do not put them on top of each other you will need two dishes . heat your oven to 300.then stuff your peppers from the opening at the top of the peppers.
• c ut the queso fresco in slices as much as you want i like about three slices per pepper.be careful the cheese will crumble easily.then you pour the jar of green chili sauce over both pans of peppers next you need the monterey and cheddar cheese sprinkle over the top of both pans now put in the oven for about 1 hour check on it if the cheese startes to burn cover with foil but it should'nt.you can also you's steak beef or chicken in these just precook you meat and put in with the cheese