AUTHENTIC MEXICAN CHILE RELLENOS RECIPE | ALLRECIPES
Provided by: Kentucky Guera
Categories: Stuffed Main Dishes
Total time: 1 hours 0 minutes
Prep time: 25 minutes
Cook time: 20 minutes
Yield: 6 chiles
|6 fresh Anaheim chile peppers|
|1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips|
|2 large eggs, separated|
|1 teaspoon baking powder|
|¾ cup all-purpose flour|
|1 cup vegetable shortening for frying|
- Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
Calories 263.1 calories, CarbohydrateContent 17.3 g, CholesterolContent 101.7 mg, FatContent 16 g, FiberContent 1.1 g, ProteinContent 13.1 g, SaturatedFatContent 8.2 g, SodiumContent 356.6 mg, SugarContent 2.6 g
HOW TO MAKE CHILE RELLENO | KITCHN
Provided by: Vianney Rodriguez
Categories: Main dish,Dinner
Total time: 0S
|6 fresh poblano chiles|
|8 ounces Oaxaca cheese, grated|
|1/4 cup all-purpose flour|
|3 large egg whites|
|3 large egg yolks|
|Vegetable oil, for frying|
|2 cups salsa roja|
- Broil the poblanos. Arrange a rack in the middle of the oven and heat the broiler. Line a baking sheet with aluminum foil. Place the poblanos on the baking sheet. Broil, turning with tongs occasionally, until all sides of poblanos are charred, about 2 minutes per side.
- Steam the poblanos. Place a clean kitchen towel over the baking sheet. Allow the chiles to sit for 5 minutes (the steam will help the charred skin easily peel off).
- Peel the poblanos. Peel off the charred skin from each chile and discard (I like to hold each chile in my hand while removing the skin, as the chiles have softened and I want to avoid tearing them). Set the chiles aside to cool completely.
- Remove the core and seeds. Using a paring knife, cut a slit down almost the full length of each chile. Use your hands to remove the seeds and core from each chile, but be careful not to tear the chiles.
- Fill with the cheese. Stuff the cheese into the chiles.
- Whip the egg whites to stiff peaks. In a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the egg whites until stiff peaks form.
- Fold in the yolks. Gently fold the egg yolks into the whipped egg whites; set aside the egg batter.
- Coat the chiles in flour. Spread the flour on a large plate. Carefully roll each chile in flour to coat evenly, shaking off the excess.
- Heat the oil. Heat about 1 inch of vegetable oil in a large, high-sided skillet over medium-high heat to about 375ºF. Meanwhile, line a baking sheet with paper towels.
- Fry the stuffed chiles. When the oil is ready, fry 2 or 3 chiles at a time: carefully dip each chile in the egg batter until coated, then place seam side-down in the skillet. Fry until golden-brown, about 2 minutes. Flip and fry until the second side is golden-brown, about 2 minutes more. Place on the paper towel-lined baking sheet to drain.
- Heat the salsa. While the poblanos are frying, heat the salsa in a saucepan or microwave until heated through.
- Serve with salsa roja. Serve the chile rellenos on top of a bed of salsa or drizzled over top.
SaturatedFatContent 9.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 15.3 g, SugarContent 7.1 g, ServingSize Serves 6, ProteinContent 14.4 g, FatContent 43.3 g, Calories 497 cal, SodiumContent 913.1 mg, FiberContent 2.4 g, CholesterolContent 0 mg