I haven’t posted a recipe in a loooooong time, but this was too good not to share. Unfortunately, there are no pictures. Maybe I will remember to take some next time…because there WILL be a next time!
Last weekend I got a 25-lb. box of Hatch green chiles from Bountiful Baskets. That’s alotta roasting! I put most of the finished product in the freezer, but I had to throw together a couple of green chile meals since I had them on hand.
I’ve tried making Rellenos before, but I can’t seem to peel the chiles without tearing them. Maybe I need more practice? I don’t know. In any case, it was no different this time as my chiles quickly became un-stuffable.
So I improvised. This is not very precise, since I kind of just threw it together. And it requires that your chiles are mostly whole, or at least in generous pieces.
Cheater’s Chiles Rellenos
- Approximately 18 or so green chiles
- 2-3 beaten eggs
- Breadcrumbs mixed with salt and cumin to taste
- Bacon grease and vegetable oil (or cooking fat of your choice)
- 2 or so cups of grated Monterey Jack cheese
Once your chiles are roasted and peeled, dip them in the eggs, followed by the breadcrumb mixture. Fry in oil on each side until golden brown. Layer in a baking dish with the cheese and broil until the cheese has melted. Serve with rice and beans, and enchilada sauce to pour on top.
Next time, I plan to layer some cubed sirloin as well, since that’s what's in our favorite Rellenos from the Original Blue Adobe Grille. Yum!
So if you can’t manage to stuff and fry chiles without making a huge mangled mess (like me), this is a very tasty alternative that is comparable to the original. Enjoy!
