Chiles Rellenos With Sauce Recipe

Name: Chiles Rellenos With Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bell peppers 12 sm.; 6 eggs; 2 cups oil for deep frying; 6 ounces cream cheese; salt; 1 cup all purpose flour; 1/4 cup chopped onion; 1/4 teaspoon oregano; 2 tablespoons corn oil; 1 1/2 cups tomato sauce; salt; pepper

Servings: persons

bell peppers 12 sm.
6 eggs
2 cups oil for deep frying
6 ounces cream cheese
salt
1 cup all purpose flour
1/4 cup chopped onion
1/4 teaspoon oregano
2 tablespoons corn oil
1 1/2 cups tomato sauce
salt
pepper

1
Slit the peppers at the lower end and remove the seeds and pulp, leaving the stem on. Boil in water until tender, drain.
2
Slice the cream cheese and stuff each pepper with pieces of cheese. Separate the eggs. Beat the egg whites until they form soft peaks, then add the yolks and continue beating until uniform and fluffy. Lightly salt the egg batter.
3
Heat the oil in a skillet to 375 degrees. Roll the peppers in the flour, dip in the egg batter, and fry on both sides until golden brown. Drain on paper towels. Serve covered with sauce (below).
4
Heat the oil in a large skillet over medium heat. Saute the onion until soft. Reduce heat and add the tomato sauce, oregano, salt and pepper. Mix well. Simmer for 5 minutes.

1559

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: bell peppers 12 sm., 6 eggs, 2 cups oil for deep frying, 6 ounces cream cheese, and more.

Yes, Chiles Rellenos With Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiles Rellenos With Sauce

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