Description
This is an easy recipe for making the perennial favorite, Chile Rellenos. Beautiful Poblano peppers are stuffed with cheese and fried in an egg batter. Serve with Mexican Rice We have many sauce recipes for ideas to finish the plate. Our favorite is molé but the other sauces are all good too.
Ingredients
Units
Scale
- 4 Whole fresh Poblano Chiles
- 1 1/2 cups Jack Cheese (shredded)
- 1 1/2 cups Mexican Cheese (shredded) (or Cheddar)
- 1 1/2 cups Mozzarella Cheese (shredded)
- 3 Eggs, separated
- 3 Tbls gluten free flour plus more for coating the chiles
- 1/4 tsp Salt
- 1 Tbls Water
- Oil for frying (we prefer Vegetable Oil)
Instructions
- Remove the peels and seeds from the poblanos keeping the stems on them.
- In a bowl, mix together the Jack Cheese, Mozarella Cheese and Mexican Cheese.
- Stuff the cheese into the chiles, filling them.
- Roll the filled chiles in flour. Place them in the refrigerator for at least two hours.
- For the batter, separate the eggs. Beat the whites until they form stiff peaks.
- Add 3 Tbls Flour, the salt and water to the egg yolks. Beat until fluffy.
- Fold the egg yolks into the egg whites.
- Heat 1/2 inch of oil in a heavy skillet to 350 degrees.
- Dip the rellenos in the egg batter and put into the oil for 1 to 2 minutes until the first side is golden. Cook the rellenos one at a time making sure the oil comes back up to 350 before adding the next pepper.
- Flip the relleno and cook the second side for 1 to 2 minutes until golden. Reserve finished rellenos in a warm oven while you cook the others.
- Serve right away with sauces and sides.
Notes
This can be gluten free by using gluten free flour. This recipe is naturally vegetarian.
This is a great dish to make for dinner guests with a side of Mexican Rice and corn.
