2490 Fremont St, Las Vegas, NV 89104
Saturday morning, the nightclub crowd gathers after an extended Friday night party late into the morning, everybody gathers to eat at the awarding winning Pepe’s Tacos, where the Chili Rellenos were as freshly fried after being stuffed with large chunks of cheese. Chefs knew the Friday night crowds were coming in Saturday morning, so every onion, lettuce and tomato were fresh, especially for the sauces and salsa. We were so excited. Happy after we left. The chili rellenos were extraordinary, especially for breakfast. Now we have enough food for brunch, lunch and an afternoon snack, because of the large servings to last us until dinner time tonight.
Publisher, Thomas Chee
Rice and beans, for serving, if desired
Heat grill to medium.
Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
If desired, serve with rice and beans.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Carla Rodriguez, owner of Mom’s Tamales in Los Angeles, CA.