This was an Imperial Valley item at the old Hacienda restaurant. Fred and friend Larry Murphy brought this to my attention. While I try to resist, they love them. They are not hard to make, but it helps to have Emerils fryer or a large fryer to make 2 at a time.
Buy uncooked flour tortillas. Shred up a pound of jalapeno jack or buy a Mexican cheese blend already shredded. Beat one egg with a tablespoon of water to use as a sealer. Take one tortilla at a time, fill with cheese, fold over and seal in half, brushing edge with egg. Brush edges one more time with egg wash, crimp over and fry. Takes 2 minutes per side. I did have luck spraying with olive oil Pam and putting at 375 degrees in the toaster oven too. That takes 10-15 minutes.
Chile Rellano sauce- my version- is to melt 2 tablespoons of butter or margarine, add 2 tablespoons flour, stir in 1 cup and 1/2 of either chicken broth or water and a big tablespoon of chicken bouillon. Add a cup of green pepper, onion, red pepper, yellow pepper in 1/2 inch squares and a diced jalapeno. Cook until liquid is thick and the vegies soften.
- uncooked flour tortillas
- 1 pound shredded cheese
- 1 egg beat with 1 tablespoon water
- hot oil for frying
Chile Rellano Sauce
- 2 tablespoons butter/margarine
- 2 tablespoons flour
- 1 1/2 cups chicken broth or bouillon
- 1 cup cut up color peppers, white onion
- 1 diced jalapeno if desired