I know I've posted about how to make Relleno's before, but I thought I would just go ahead and tell you all about how to make them again.
First off, you need to char the skin off, and I told you how to do that the other day.
Next up is the batter and the cheese.
Sorry got confused there, but these would be great after a baseball game, a little too messy to eat there though.
I made us five Relleno's from the wonderful chiles I found at the market. The rest are safely tucked away in the freezer for a few more meals. I did count how many I had prepared though, 42. Which by my reckoning means 8.4 meals. I'll probably use the extra two chiles in some Chile Verde later on.
Peel and seed however many chiles you're making for dinner. Pat them dry, and set aside while you make the batter.
5 eggs, separated
5 tablespoons flour
Beat the egg whites until stiff, then fold in the flour, carefully.
Chiles and Cheese
Slice some Monterey Jack cheese into finger size or larger chunks. Measure against the chiles, and make them just a tad narrower than the chiles you're stuffing.
Don'tcha just love that claw like hand, clutching the green chile?
Prepare each chile, then dredge in a little flour,
See that lovely oozy cheese in there, sooo good.
We just eat it like this, but you can always make some rice and beans and serve alongside.
Just want to say, I do use a canned sauce, cause my DH likes the flavour better than my home made.