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    You are in: Home / Mexican / Ron's Chiles Rellenos Recipe
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    Ron's Chiles Rellenos

    Ron's Chiles Rellenos. Photo by Sharon123

    1/2 Photos of Ron's Chiles Rellenos

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    mersaydees's Note:

    This is an original recipe of my DH's inspired by his former Mexican co-workers when he worked in Gilroy, California (garlic capital of the world!). This recipe will scale 1 to 6 servings; this recipe serves 6, i.e., one relleno per person.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Separate eggs.
    2. 2
      Beat egg whites until very firm.
    3. 3
      In small bowl, mix flour, water, and egg yolks together with a fork or spoon.
    4. 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. 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. 6
      Heat oil in large fry pan.
    7. 7
      Spoon batter into the hot oil -- this is the "bed" for a stuffed chile in the next step.
    8. 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. 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. 10
      Flip the relleno over and cook until golden.
    11. 11
      Place cooked relleno on large platter and keep warm while you repeat these steps for each stuffed chile.
    12. 12
      Once all the rellenos are done, continue to keep warm while you prepare the sauce.
    13. 13
      Sauce:.
    14. 14
      Cook onions in butter in saucepan.
    15. 15
      Add a tablespoon of flour, cooking for a minute or two.
    16. 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. 17
      Pour sauce over rellenos and serve with shredded cheese and sour cream.

    Ratings & Reviews:

    • on September 20, 2009

      55

      We didn't make these, but we enjoyed the pleasure of watching Ron make them, and us all eating them! We visited mersaydees and Ron in July 09' and had a great time. This recipe is very authentic and totally rocks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2008

      55

      Delish! I made this for lunch today and loved it! I used mozzerella cheese(what I had on hand). The sauce was nice too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2008

      55

      So good! Light and fluffy batter compliments the mild chili flavor, and its warm color is appetizing on the plate. We found most of the chilis in the can already broken, but improvised and it came out fine. Technique is a little intimidating to a newcomer, but in fact it was not hard to do, and well worth a try. Made for PRMR Aug. 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Ron's Chiles Rellenos

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.3
     
    Calories from Fat 375
    69%
    Total Fat 41.7 g
    64%
    Saturated Fat 24.5 g
    122%
    Cholesterol 291.8 mg
    97%
    Sodium 698.4 mg
    29%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.4 g
    17%
    Protein 32.0 g
    64%

    The following items or measurements are not included:

    red chili sauce

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