Easy Chiles Rellenos (Cheese-Stuffed Green Chile Omelets)
Recipe by: Bruce McKay
For each chile relleno prepared:
1 Large egg, separated
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.
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