Editor's note: This was previously published on the author's website.
One of my favorite Mexican dishes is Chile Rellenos. I love the combination of roasted chilies, mild cheese and spicy sauce. However, they always seemed too complex to make at home.
I was convinced I would need to deep fry them and that is something I have never enjoyed — mainly because I love deep-fried anything and if I succeeded at it, I would be hooked. And then I would be deep frying everything from Twinkies to artichokes.
Instead I attempted to create my own version with less fat but equal flavor. These Chile Rellenos are easy to assemble and cook, and have all the texture and flavor of the restaurant version. The roasting and peeling is the only time-consuming part, but the flavor is so worth it. No more intimidation, just a delicious and simple Mexican favorite.
*****
Belle’s Chile Rellenos
½ cup flour
½ teaspoon garlic salt
½ teaspoon pepper
1 (10 ounce) can enchilada sauce
4 large Poblano chilies
½ pound of Monterey Jack cheese, cut into 4 equal chunks
2 eggs, beaten
3 tablespoons cooking oil
¼ cup cheddar cheese, shredded
Mix together the flour, salt and pepper and place on a large plate. Heat the enchilada sauce in a small saucepan.
Place the chilies on a rimmed baking sheet. Broil in the oven, turning them until all sides are bubbled and black. Remove and let cool. Peel off as much of the skin as possible. Make a small slit down each chili and remove the seeds.
Place one of the chunks of cheese inside and then secure the closure with a toothpick. Dredge the stuffed chili in the flour, then in the beaten egg, and then in the flour again.
In a large frying pan, heat the oil. Place all the chilies in the pan and turn until each side is golden brown. Place the chilies on a plate lined with paper towels and pat away as much of the oil as possible. Place the chilies on each plate and ladle the enchilada sauce over top.
Sprinkle with shredded cheese and serve.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "Everyday Vegetarian!" and novelist. Her website is at talesofthedinnerbelle.com.