Ron's Chiles Rellenos

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (4 1/4 ounce) cans whole green chilies
• 1 lb monterey jack cheese, brick
• 6 teaspoons flour
• 6 eggs
• 6 teaspoons water
• 1 onion, coarsely chopped
• 3 tablespoons butter
• 1 teaspoon flour
• 1 cup chicken stock
• 1/4 cup red chili sauce (dh prefers green) or 1/4 cup green chili sauce (dh prefers green)
• 4 1/4 ounces canned diced green chiles (optional)
• 1/4 cup sour cream
• 1 cup shredded monterey jack cheese
• oil (for frying)

Recipe

• 1 separate eggs.
• 2 beat egg whites until very firm.
• 3 in small bowl, mix flour, water, and egg yolks together with a fork or spoon.
• 4 fold yolk mixture into egg whites (tip: pre-mix some egg white with yolk mixture first -- amount fits in small bowl, fold into egg white bowl).
• 5 slice brick of jack cheese into long wedges. stuff 6 whole chiles with cheese wedges, being careful not to break the chile. dice and reserve any remaining for sauce.
• 6 heat oil in large fry pan.
• 7 spoon batter into the hot oil -- this is the "bed" for a stuffed chile in the next step.
• 8 when batter is cooked enough to support a whole chile, lay a stuffed chile on the "bed". spoon more batter on top of chile to cover -- this is now a chile relleno.
• 9 spoon some hot oil over the relleno in order to firm batter (i.e., to cook the top of the chile relleno to make it stable for turning).
• 10 flip the relleno over and cook until golden.
• 11 place cooked relleno on large platter and keep warm while you repeat these steps for each stuffed chile.
• 12 once all the rellenos are done, continue to keep warm while you prepare the sauce.
• 13 sauce:.
• 14 cook onions in butter in saucepan.
• 15 add a tablespoon of flour, cooking for a minute or two.
• 16 add chicken stock and chili sauce and bring to the boil. add remaining chopped green chilies or optional diced chiles to sauce at this time.
• 17 pour sauce over rellenos and serve with shredded cheese and sour cream.