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El Cholos chiles rellenos recipe  Share this recipe on FacebookChiles rellenos are green chiles stuffed with cheddar cheese, covered in an egg batter and fried until golden brown, then served with a tangy tomato chile sauce. A delicious Mexican recipe from the famous El Cholo's restaurant in Los Angeles.
Preparation time: 40 minutes, Cooking time: 40 minutes, Serves: 6
Ingredients For the relleno sauce
1 Tbsp oil
3 garlic cloves, diced
1/2 tsp dried oregano
1/2 onion, chopped
1 green bell pepper, seeded and diced
1 (28 oz, 780 grams) can whole
peeled tomatoes with juice
2 tsp red wine vinegar
2 canned green chiles (preferably Jalapenos), diced
1/2 cup chicken broth
2 bay leaves
Black pepper and salt to taste
For the chiles rellenos
3/4 lb (340 grams) grated cheddar or Jack cheese
6 whole fresh green chiles (Poblano chiles or similar)
6 eggs, yolks and whites separated
Vegetable oil
Directions Make the chile rellenos sauce
In a large saucepan over medium heat, add the oil and bring to a heat. Stir in the
garlic, onion, bell pepper, tomatoes, oregano, red wine vinegar, green chiles and chicken broth. Increase heat to high and bring to a boil. Cook
for 2 minutes, stirring frequently, then add the bay leaves and season with black pepper and salt to
taste.
Reduce the heat to a gentle simmer and continue to cook, stirring
frequently, for about 25 minutes, or until the vegetables have softened and the tomatoes start
to break apart.
Remove from the heat and discard the bay leaves. Using a masher or the back of a spoon mash the tomatoes and stir until you have a rustic sauce. Taste and adjust with more salt and pepper, to taste. Set aside.
Make the chiles rellenos
Divide the cheese into 6 portions. Roll each portion into a ball using your hands. Cut a slit into each chile, lengthwise, then gently stuff a cheese ball into each one. Set aside.
In a large bowl add the egg whites and beat with a hand mixer until stiff peaks form. In another bowl add the egg yolks and beat until pale yellow and frothy. Gently fold the egg yolks into the egg whites until well combined.
Heat the vegetable oil in a large skillet or frying pan to about 350 degrees Fahrenheit (175 Celsius) (the oil should come up to 1/2 inch of the sides of the pan).
Spoon some of the egg batter into the hot oil (the dimensions of the batter should be roughly the size of the stuffed chiles). When the batter starts to set (after 1 to 2 minutes of frying), lay a stuffed chile on top and cover the chile with an equal amount of the batter. Turn the chile over and fry for 1 to 2 minutes more, until golden all over. Remove the chile relleno using a slotted spoon and place on a serving dish. Repeat with the remaining 5 chiles.
Spoon the chiles with 1/2 a cup of the chile tomato sauce and serve immediately. Notes and tips The Poblano chile is a mild chile favorite in the Mexican cuisine. It is similar in taste with the green bell pepper so you can substitute it with green bell peppers if you cannot find them.
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