Easy Chiles Rellenos (Cheese-Stuffed Green Chile Omelets)
Recipe by : Bruce McKay
Serving Size: 1
For each chile relleno prepared:
1 Large egg, separated
1/8 t. Cream of tartar
pinch Salt
1 t. Flour
1 T. Water
1/2 T. Butter
1 Whole green chile (canned, roasted, peeled, seeded Anaheim
chilies AKA Ortega chilies)
1 Monterey Jack cheese, cut to the size of an index finger
1/2 c. Enchilada sauce, canned
1/4 c. Finely shredded Monterey Jack and Colby cheeses (sold
packaged as Mexican-style cheese)
Separate egg(s). Add salt and cream of tartar to egg white(s)
-- beat with electric mixer until soft peaks form. Add flour and
water to egg yolk(s) -- mix until smoothly blended. Fold egg yolk
mixture into beaten egg white(s). Melt butter in 7" sauté
pan, coating bottom and sides. Heat pan over medium-high heat
until butter begins to brown. Add egg mixture to heated sauté
pan, forming an even layer. Reduce heat to medium and continue
cooking until edges of omelet begin to brown. If desired, lift
edge of omelet gently with a spoon to see if bottom of omelet is
golden brown. DO NOT be concerned that the top of the omelet is
not set. Slide a spoon around edges of sauté pan to loosen
omelet. Stuff the chile with the sliver of cheese and place
stuffed chile on center of omelet. Fold one edge of the omelet
over the stuffed chile using a spatula and roll the chile inside
the omelet in the manner of a flattened crepe. Lift or slide
omelet onto a microwave-safe plate. Spoon enchilada sauce over
omelet and sprinkle evenly with shredded cheese. Microwave on
HIGH until cheese is completely melted (about three minutes).
Serve immediately.
If desired, the stuffed omelets may be prepared in advance and
refrigerated. When doing this, "set" the omelet(s)
minus sauce and cheese topping by microwaving on HIGH for one
minute, then refrigerate. Cover chile(s) relleno(s) with
enchilada sauce and shredded cheese when ready to reheat and
serve.
md109703