A delightful twist on the classic chiles rellenos, featuring a creamy cheese filling and a tangy homemade sauce.
Roast the chiles until the skin is charred, then peel off the skin and remove the seeds.
Roasting the chiles enhances their flavor and makes them easier to peel.
Stuff each chile with shredded cheese, being careful not to tear the chile.
Use a spoon to gently fill the chiles with cheese for even distribution.
Separate the eggs and beat the whites until stiff peaks form.
Ensure the bowl is clean and dry for the egg whites to whip properly.
Fold the beaten egg yolks and flour into the egg whites to create a batter.
Fold gently to keep the batter light and airy.
Heat oil in a frying pan and spoon some batter into the hot oil to create a base.
Use medium heat to avoid burning the batter.
Place a stuffed chile on the batter base, then cover with more batter.
Spoon batter evenly to cover the chile completely.
Fry until golden on both sides, then transfer to a plate and keep warm.
Flip carefully to maintain the relleno's shape.
In a saucepan, sauté the onion in butter until translucent.
Cook over medium heat to avoid browning the onion.
Add the chili sauce and simmer for a few minutes.
Stir occasionally to prevent sticking.
Pour the sauce over the rellenos and garnish with sour cream.
Serve immediately for the best texture and flavor.
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