Yields: 5 Servings Prep: 15 Mins Cook: 15 Mins
Be sure the oil for frying these cheese-stuffed peppers is hot enough to ensure a crisp, golden coating. To test, drop in some batter to see if it quickly rises to the surface.

Chiles Rellenos En Salsa Ranchera

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup 1 small chopped onion
  • 1 cup 1 small bell pepper chopped, red, green or yellow
  • 1 clove garlic, finely chopped
  • 2 1/2 cups 24-oz. jar ORTEGA Salsa - Thick & Chunky (Mild)
  • 1/2 cup water
  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 1/2 teaspoon dried oregano, crushed
  • 2 cans 7 oz. each ORTEGA Whole Green Chiles
  • 8 ozs. Monterey Jack cheese, cut into 1 x 2-inch strips
  • 3 eggs separated
  • 3 tbls. all-purpose flour
  • 1 vegetable oil

Directions

  • 1 tablespoon vegetable oil
  • 1 cup 1 small chopped onion
  • 1 cup 1 small bell pepper chopped, red, green or yellow
  • 1 clove garlic, finely chopped
  • 2 1/2 cups 24-oz. jar ORTEGA Salsa - Thick & Chunky (Mild)
  • 1/2 cup water
  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 1/2 teaspoon dried oregano, crushed
  • 2 cans 7 oz. each ORTEGA Whole Green Chiles
  • 8 ozs. Monterey Jack cheese, cut into 1 x 2-inch strips
  • 3 eggs separated
  • 3 tbls. all-purpose flour
  • 1 vegetable oil
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