How to Make The Best Chiles Rellenos

How To Make The Best Chile Rellenos in California

Things You'll Need

• Pan, for frying
• Pot, for sauce
• 2 Green Onion Stalks, chopped
• 3 cloves garlic, minced
• 2 T. vinegar
• 1 Bell Pepper
• 1 Can 28 oz cut up tomatoes
• Oregano, 1 T.
• 2 Cans whole Chiles
• 1/2 # grated Cheddar Cheese
• Grape Seed Oil
• 3 eggs
• Mixer, hand mixer
• Dash of Pepper
• 1 Bay Leaf

Instructions

1. Make Sauce.
   Saute green onions, garlic, oregano, tomatoes, 1 can of chilies, 2 T. vinegar, bay leave, and pepper. Bring to boil and let simmer 25 minutes.

2. Grate the 1/2 cheese and set aside.
   Separate eggs to two bowls. One bowl for egg white, One bowl for yolks. Beat each separately for 2 minutes. Fold together.
   Fill chilies with grated cheese. Should be about 6.

3. Heat grape seed oil in pan so it is about 1/4 deep in pan. When oil is hot add the egg mix to oil in shape of chile.
   Put chile filled with cheese on top of egg mixture and cook for 1- 2 minutes until golden. Repeat with all chilies.

4. Take out of oil with slotted spoon after each one is done. Rest on paper towel to drain the oil. Grape Seed Oil is Very Healthy. Olive Oil gets too hot. This way of making the chile rellenos is very light and fluffy.
   Serve with sauce.
   Can be served with beans and rice or chicken enchiladas.

Tips & Warnings

• Make sure to remove bay leaf.

• Copyright Zahzel Rose.