El Charro's Chile Rellenos Recipe

directions

Stuff each chile with cheese and set aside.

Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.

Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter to coat, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.

To serve, immediately arrange on platter or individual plates and pour warm taco sauce over each chile. Garnish with more cheese and run under broiler to melt, if desired.

May be held up to the point of topping with cheese and reheated in a 400 degrees F oven for about 10 minutes.

cook's notes

Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish.

nutrition data

779 calories, 61 grams fat, 33 grams carbohydrates, 39 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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