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Stuffed Chiles with Salsa Verde

Developed by Chef Yvette Marquez-Sharpnack, author of

Total Cook Time: 30 Min

Servings: 12


3 chiles guero, stemmed and chopped
1 tablespoon olive oil
1 cup white onion, chopped
1 celery stalk, chopped
3 small tomatoes, chopped
2 garlic cloves, minced
1 cup all-purpose flour, and 1 tablespoon
One 28 ounce can Las Palmas® Green Enchilada Sauce
2 1/2 teaspoon salt, divided; plus additional to taste
freshly ground pepper, to taste
12 Anaheim or poblano chiles, roasted and peeled
4 cups Monterey Jack, Muenster, quesadilla or Asadero cheese, shredded
1 teaspoon ground black pepper, divided
8 eggs, separated
1/4 teaspoon cream of tartar
2 cups canola oil, for frying

  • To Make Green Chile Sauce:

  • Heat olive oil in a saucepan and sauté onion, celery, and chiles for 3 minutes.

  • Add tomatoes and garlic, and sauté for an additional 3 minutes. Add 1 tablespoon flour and stir for 2 minutes.

  • Add enchilada sauce, salt to taste, black pepper, and simmer about 5 to 10 minutes. To Make Chile Rellenos:

  • After roasting and peeling the chiles, carefully remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile through the stem opening with some cheese and set aside.

  • On a plate combine 1 cup flour, ½ teaspoon salt, and ½ teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Set aside.

  • Using an electric hand mixer beat the egg whites and cream of tartar on high speed until soft peaks form. In a separate bowl, mix together the egg yolks, 2 teaspoons salt, and ½ teaspoon pepper. Carefully fold the egg yolk mixture into the egg whites being careful not to mix too much so the egg whites don’t fall.

  • Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.

  • Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.

  • Arrange the chile rellenos on a serving platter and drizzle each with some warm sauce and serve. Note: Dip each chile one at a time into the egg batter and only right before frying. You will need to work quickly during this process so the egg batter doesn’t fall off. It’s best to work with a large saucepan so you can fry about 2 to 3 chiles at the same time.