Chiles Rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese, or meat, and covered with lightly spiced green, or red sauce. Blistering fresh chiles is one of the tricks of the Mexican food cooking, and it can be a major pain in the ass if you are making these in any type of quantity. You can however buy mild, whole, canned green chili's which makes putting these together a snap. You can find everything you need at any Super Mercado. I like to make this dish, and bring it to pot luck's, or dinner parties. They are easy to make and always a hit.
Easy Chile Rellenos
2 Large Cans Mild Whole Green Chili's
1 lb Chorizo Sausage
1 lb Grated Cheddar Jack Cheese
1/4 cup Flour
1/8 cup Corn Meal
2 cans Salsa Verde
Cook the bulk chorizo until browned and crumbly. Blend with 1/2 the cheddar jack cheese and stuff into the peppers.
Seperate the yolks from the egg whites. Whip the egg whites with an electric mixer till peaks form. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
Place the fried Chile Relleno's in a caserole pan, it's ok to stack if neccesary, and top with Salsa Verde, and the grated Cheddar Jack cheese. Heat in oven at 350 until cheese bubbles and serve.
Low Carb Variation
Substitute Low Carb Thickener for the flour in the egg batter. Substitute Soy Flour for the wheat flour and you cut out all the carbs.