Carey's Authentic Chile Relleno's

4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican

****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil

****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced

1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.


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