A good chile relleno tells me of a Mexican restaurant’s authenticity. They take time to make well and the end result shows if it’s been rushed. While growing up, one of our family friends lived in Las Cruces New Mexico and would Fed Ex my Mother Anaheim peppers also known as California chile or Magdalena peppers. When those boxes arrived from Ronveig we knew we were in for a treat. I loved watching her blister those pepper, stuff them with cheese and corn and roll them in that fluffy egg mixture then, after they were golden brown and puffy, remove them to a baking sheet that would go back to the oven to keep them warm while the next batch cooked. She made a great tomato sauce with a hint of cinnamon to go with them and to fill out the plate served spanish rice. In all the Mexican restaurants I’ve been I’ve never really had one that tasted as good as hers. Maybe there is something to the idea that part of taste is the love the cook puts into a dish he or she prepares or maybe my Welsh/Swedish Mother had a touch of blood from South of the Border she didn’t tell us about? The recipe she used was from Sunset Mexican Cookbook so that’s what I followed but I had only poblano peppers on hand. Next time I’ll be sure to search out Anaheims to see if that magical taste is there.
Chile Rellenos with Tomato Sauce
8 peppers serve 4 people
8 Anaheim peppers, roasted, peeled and seeds removed
1 can white shoe peg corn
16 oz. brick cheese cut into 8 strips
3 Tbsp. flour
1 Tbsp. water
1/4 tsp. salt
1/2 – 1 cup vegetable oil – corn or canola (not olive) for frying
1/2 cup chopped onion
2 tsp. olive oil
1 can tomato sauce
1/2 tsp. cinnamon
Lay cheese and corn on blistered, peeled and seeded pepper. Fold the sides up and roll in flour. Place on baking sheet and freeze for several hours. This will make them easier to handle when dipping in the egg mixture before frying.
Beat Egg whites to stiff peaks. Blend yolks with flour, water and salt until creamy. Gently fold egg whites with egg yolk mixture until well blended.
Folding the eggs together can take some time so be patient
Roll peppers, one at a time, in egg mixture coating on both sides
Fry on each side in vegetable oil until well browned. Drain on paper towels. If making a large batch keep warm in oven while you continue frying.
For tomato sauce, saute onion in olive oil until translucent. Add tomato sauce and cinnamon. Cook for about 15 minutes then blend in food processor or blender until smooth. Serve over hot chile rellenos.