Chile Relleno Recipe

🧂 Ingredients

• 4 poblano peppers
• 2 eggs

  separated
• ½ cup flour

  separated
• 6 ounces melty cheese

  cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese
• Pinch of salt
• Oil for frying
• 1-2 cups enchilada sauce or salsa roja

  for serving

Instructions

• 1 Roast the peppers over an open flame, or use your oven broiler, until skins are
  blackened on each side. Over flame, it should only take about 5 minutes. In the
  broiler, it could take 10 or more minutes.
• 2 Remove the peppers and transfer to a paper or plastic bag and seal them up.
  Allow to steam and cool. This will loosen up the skins.
• 3 Once cooled, peel off the blackened skins.
• 4 Slice open each pepper lengthwise with one long slit, then remove the innards
  with a knife or spoon.
• 5 Stuff each pepper with cheese, but do not overstuff. Make sure you can still
  close the pepper. Use toothpicks if needed to keep them closed.
• 6 Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the
  oil boil. If you do not have a thermometer, test the oil with a tiny drop of
  flour. It will immediately sizzle up.
• 7 Separate the egg yolks from the whites and add the egg whites to a large bowl.
  Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes.
  An electric egg beater is ideal. Gently stir in egg yolks.
• 8 Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into
  the flour to coat them, then dip them into the egg batter to coat them
  completely.
• 9 Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
• 10 Remove the peppers and set them onto a paper towel lined plate to drain excess
  oil.
• 11 Serve with your favorite salsa or sauce!

Nutrition Info