Simple Way to Make Homemade Border Town Chile Rellenos

Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Border Town Chile Rellenos. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Border Town Chile Rellenos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Border Town Chile Rellenos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Border Town Chile Rellenos is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Border Town Chile Rellenos using 14 ingredients and 4 steps. Here is how you cook that.

These charred, stuffed peppers are a tex mex delight, a masterpiece in real border food! (:

Ingredients and spices that need to be Take to make Border Town Chile Rellenos:

1. 8 anaheim or poblano peppers
2. 1 lb chihauhau cheese, cut into 3"x 1" strips ( you may also use monterey jack cheese)
3. 2 cup flour
4. 1 salt and freshly ground pepper
5. 4 eggs, seperated
6. 1 vegetable oil for frying
7. 3 cup red chili sauce (recipe follows)
8. 1 * Red Chili Sauce *
9. 1 small onion, peeled and sliced
10. 1 28 ounce can of whole plum tomatoes
11. 1 clove garlic, chopped
12. 1/2 tsp Mexican oregano
13. 1/2 tsp ground cumin
14. 1 cup chicken stock, (optional, as needed)

Steps to make to make Border Town Chile Rellenos

1. Char chiles - arrange chiles on a baking sheet and the broiler, turning often, until blackened all over. Place hot chiles in a Ziploc bag, close tightly, and allow to steam for 15 minutes. Peel off and discard skin. Cut a slit lengthwise at the top of the chile, about a 1/2" from stem. Use a small spoon to scrape out seeds and veins. Slip cheese slices into the peppers.
2. Pour flour into a shallow and season liberally with s&p. Place the egg whites in a large glass bowl and the yolks in a small one. Beat the whites with an electric beater, add a pinch of salt. Beat until they are stiff but not dry. Beat the yolks and gently fold into the the whites.
3. Dredge the peppers into the flour then in egg mixture. Fry in a large skillet filled 1" with the vegetable oil heated to 375°. Fry in batches, turning once, until evenly browned. About ten minutes. Serve with red chili sauce, sour cream, fresh salsa and freshly chopped cilantro. ( don't forget the hot sauce, if desired!)
4. Red Chili Sauce - Sauté onion in oil in a large until soft. Purée onions, tomatoes, and garlic in food processor, strain, and return to skillet. Add oregano, cumin, sugar, and salt and pepper to taste. Cook, covered, over medium heat for about five minutes. Thin with chicken stock if sauce is too thick. Keep warm until ready to use.

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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Super Quick Homemade Border Town Chile Rellenos. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!