Dear That Was Yummy,

Each time I go to La Casita Mexican Restaurant, I must have their chiles rellenos. I have eaten this dish at many restaurants over the years, and their version is by far the best. I asked Robert at La Casita for the recipe, and he was very gracious to share it with me. Please enjoy these chiles cellenos as much as I do.

JoAnne Slater
Idyllwild, CA

Chiles rellenos from La Casita Mexican Restaurant
Serves 4 (serving size: 1 chile relleno and approximately 1/3 cup salsa)
Fresh Salsa:

  • 4 tomatoes, diced (separate one tomato out from the rest)
  • 1 medium onion, diced, divided into two parts
  • 2 cloves garlic, minced
  • water
  • 8 oz. sour cream (can use Mexican sour cream)
  • 1 medium bell pepper, diced
  • 3 stalks celery, diced
  • salt
  • canola or olive oil

Boil 3 tomatoes, 1⁄2 of the diced onion and garlic in enough water to cover all ingredients until onion is tender. In a food processor or blender, blend tomato mixture (including cooking water) with sour cream. Set aside. Saute bell pepper, rest of onion and celery in oil until tender. Pour tomato and sour cream mixture into the sautéed vegetables and cook for 10-15 minutes, stirring frequently. Add salt to taste.

Chile Relleno:

  • 4 fresh pasilla or poblano chile peppers
  • 4 eggs, separated
  • 1⁄4 cup flour
  • 1 cup shredded cheese (Mexican blend; or 1⁄2 Monterey Jack, 1⁄2 cheddar)
  • extra cheese for top

Roast the chile peppers by placing them on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1⁄4 cup cheese in cavity of each chile.

Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Wisk 2 tablespoons flour into egg mixture.

Place rest of flour in shallow dish. Dredge chiles in flour, then dip into egg mixture.

Heat oil in a large skillet over medium-high heat until hot. Reduce to medium heat. Add coated chiles to oil; cook six minutes or until crisp, turning to cook on all sides.

Plate each chile relleno on a dinner plate. Spoon 1⁄4 of the salsa over the chile relleno. Sprinkle cheese on top of salsa. (If you want the top cheese melted in the oven, place the chile rellenos in an oven-proof dish to heat at 325 degrees.)

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