Chiles Rellenos - Tucson'S El Charro

1. 1

   Stuff each chile with cheese, and set aside.

2. 2

   Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.

3. 3

   Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.

4. 4

   To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.

5. 5

   May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.