I absolutely love chiles rellenos.  Today, Mr. Artifact requested them for breakfast.  I have to say, they were superb with an egg and some frijoles de la olla.  Because there were only two of us, I broke down my larger recipe. Although, these do make quite serviceable leftovers.  I used some roasted Hatch chiles that I had frozen last summer, but you could make these with fresh chiles (roast and peel first) or even with the canned green chiles.  The recipe is as much a method as it is an ingredients list.

For the rellenos:

• 4 large chiles (roasted, peeled and de-seeded)
• 1 C shredded melt-able cheese (I used Cougar Gold white cheddar and Raclette mixed together)
• 2/3 C flour
• 1 can El Pato Salsa de Chile Fresco (aka Mexican tomato sauce) (7 3/4 oz)
• 2 T water
• 1 large egg
• salt and pepper
• 1 C coconut oil (for frying)

Preheat oven to 350 F.

Begin heating your oil to frying temperature.  (Keep an eye on it.)

Mix 2 T water with the El Pato and pour into a small casserole dish that is just big enough for the 4 chiles.  Set aside.

Press shredded cheese into 4 little logs and put inside the chiles. (Depending upon how big your chiles are, you may need more or less cheese.)

Dredge the stuffed chiles in flour seasoned with a little salt and pepper.

Separate the egg.  Whip the egg white until stiff.  Add the egg yolk and fold in gently. Add a little salt. (Again, if your chiles are huge, you might want to use 2 eggs for this batter.)

When your oil is the proper temperature for frying, take your stuffed and floured chiles and gently roll/dredge in the egg mixture.  Put immediately into hot oil.

Fry approximately 1-2 minutes per side, until golden.

Remove and place into the casserole on top of the sauce.

Bake for 15 minutes.

To serve, make sure to spoon some of the sauce on top.

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Serve with a warm tortilla, beans, and top with an egg for breakfast!

Stay briny,

–Stacey