These chili rellenos are fairly easy and oh so good. So if you haven’t made your own at home, no more excuses.
8 Anaheim green chilies
½ lb Monterey Jack cheese, ¼” thick slices
1 C Corn oil
½ C Queso Fresco cheese, finely crumbled
¼ C Flour
4 Large eggs
2 TBSP Arizona Rub
Rinse the chilies and pat dry. Roast over high heat (i.e.: stove top gas burner) until skins are completely blackened. Let cool for 30 seconds then place in plastic bag for about 45 minutes. Take chilies from bag and remove skins under running water. Cut a small slit in each chili and pull out seeds. Insert a slice of cheese into each chili. Add one tablespoon of Arizona Rub to flour and mix well. Dredge each chili in flour and set aside.
Separate eggs. Using an electric mixer beat egg whites until they form stiff peaks. Add oil to large skillet and heat on medium high. (Note: Test oil temperature with drop of water. It should sizzle when dropped into the pan.) Add one tablespoon Arizona Rub to egg yolks and beat with whisk for about 30 seconds. Fold beaten yolks into the egg whites and mix well. Dip floured chilies in the egg batter until evenly coated. Fry on both sides until chilies are nicely browned. Place on paper towels to drain. Top with red sauce (recipe on back) and a sprinkle of crumbled Queso Fresco. Serve with Spanizona rice.
This is an easy-to-make sauce that has many different uses such as on tacos, pasta, etc.
2 Cans Diced tomatoes (use fire roasted if available)
½ Medium yellow onion, diced
1 Clove Garlic, peeled and chopped
½ TSP Dried Mexican oregano
2 TBSP Arizona Rub (For mild, use Original Rub. For hot, use Rattlesnake Rub.)
3 TBSP Olive oil
In medium sauce pan, sauté diced onions in olive oil until translucent. Add garlic, Mexican oregano and Arizona Rub. Continue cooking about one minute more. Add diced tomatoes and cook over medium heat for about fifteen minutes. Puree in blender or food processor. Spoon over finished rellenos.
Serves 4 (2 each)
*Cook times are approximate.