Remove outer skin of chilies. Slit one side and remove the veins and seeds and place chilies on a baking sheet 5"-6" from broiler. Set oven to 450 degrees and leave oven door open.
Turn chilies while they cook and let them blister (do not burn) evenly. Remove from oven and plunge immediately into ice water. Peel stem downward and remove the rest of the seeds.
Stuff chilies with cheese. Don`t break chilies. Mix flour, salt, and pepper. Add milk, cooking oil and eggs until a smooth batter is formed. Let stand for 2 hours.
Then roll chilies in batter and fry in hot cooking oil, turning until evenly brown. Drain, serve with red chili sauce.
For chili sauce; blend cooking oil, flour, garlic, cook until mixed well. Add chili powder, water, and salt and stir over moderate heat until completely combined and slightly thickened. Pour over chili rellenos and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.