This was the one that I used last night and I chose it because I wasn't in the mood to fry anything. And it was quicker than that guy's.
Baked Chile Relleno
6 large green chiles
1/2 pound cheese, grated or cut into strips
2 eggs, separated
1/4 teaspoon baking powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
Peel chiles;(That's all the recipe says, but what that really means is the process of broiling, blistering and peeling them. Kind of a hassel, but if you don't do it right, they're just not as good) Remove seeds through a small opening in the side. Fill chiles with cheese. Fasten with a wooden pick, handling carefully.
Beat egg whites until stiff; beat yolks until thick.
Sift together dry ingredients; add to yolks, blending well. Fold in beaten egg whites. Dip chiles into batter; place in greased casserole dish. Bake at 325 degrees F until batter is cooked and lightly browned on top. (About 25 min)
Here's another recipe from About.com http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm. It's similar to the one that I used the first time. It says that it takes 15-20 minutes. That is a big fat lie. But it gives some good tips.
You can omit the flour for a low-carb version.
Time Required: 15 to 20 minutes
- Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.
- Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
- Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.
- Prepare the chiles
This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.
- Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.
- Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.
- Drain excess oil
Remove chiles from the oil and drain on paper towels.
- Use cold eggs for the batter.
- Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
- The flour should be a very light coat. It helps the batter stick to the chile.
- Monterey Jack and Queso Blanco work well for Chile Rellenos
What You Need:
- 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
- 3-6 large eggs (approx. 1 egg for 2 chiles)
- 1/4 cup flour (optional)
- Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
- Deep fryer or a large pan with 2 inches of oil
- Pinch of salt
- Paper towels for draining