In this section
Many visitors probably wouldn’t notice the difference—it mostly boils down to the batter—but in the state it can get contentious.
The model for this fabulous version comes from the kitchens of the Benevidez sisters at Chope’s in La Mesa and the Hernandez family at Nellie’s Café in Las Cruces. These chile rellenos are covered in gooey cheese and local green chile sauce and are worth every calorie and minute of preparation.
12 ounces (about 3 cups) shredded cheese, preferably Monterey jack cheese or asadero, shredded
12 whole roasted large New Mexican green chiles, slit from end to end
6 large eggs, separated
½ cup all-purpose flour
¾ teaspoon salt
Vegetable oil or shortening for deep frying
1 cup all-purpose flour
Green Chile Sauce, warmed