Leal’s Chile Rellenos with Española Sauce
One of the best Chile Rellenos you will ever have comes from Leal’s Mexican Restaurant in Clovis, New Mexico. Little tips and tricks, like cutting a slit in the chile before roasting and putting in a sliver of cheese instead of shredded really puts this recipe over the edge. The homemade Salsa Española that you pour over the top gives it an extra authentic taste!
- 6 large Anaheim peppers lightly roasted (or fried) and peeled.
- 6 large eggs separated
- 1/4 cup flour
- 3 cups Vegetable oil
- six 1 ounce slivers of mild or sharp cheddar cheese for filling
- 3-4 ounces shredded cheese for topping
- 1 Tablespoon olive oil
- 1/2 white onion thinly sliced
- 1 stalk celery finely chopped
- 2 green bell peppers diced
- 14 ounces whole tomatoes peeled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Garlic Powder
Make the Salsa Española
- Blend the 14 ounces of whole peeled tomatoes in a blender or food processor.
- Combine all ingredients into a small bowl and set aside.
Make the Chile Rellanos:
- Slice a small slit in each pepper, so the pressure is relieved when they’re being cooked. Roast or grill Anaheim peppers until the sin becomes charred and place in a plastic bag for ten minutes. Peel the charred skin off the pepper and set them aside.
- Take the slivers of cheddar cheese and put them through the slit in the peppers.
- Separate six eggs into two medium bowls and whip egg whites until peaked. Take the egg yolks and Gently fold them into the whites one by one. Then take the flour and slowly add it to the egg mixture.
- Lightly batter the chilies by rolling them in flour seasoned with salt and pepper and then dipping them into the egg mixture.
- In a large pot, heat vegetable oil over moderately high heat. Take the battered chilies and fry in the hot oil until golden brown on each side, about 4 minutes.
- Transfer the Chiles to a plate and spoon the Salsa Española over the top and enjoy!
Note: This recipe was provided by the Leal's.
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