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Chile Rellenos Part 2

Home made Chile Rellenos using "Poplano Peppers, Monterey Jack Cheese, eggs and flour. if you haven't watched the Chile Rellenos Part 1 then please do before you watch this video.
Ingredients
  Chili pepper 5 (Poplano Peppers)
  Vegetable oil 2 Cup (32 tbs) (For deep frying)
  Monterey jack cheese 30 Gram, strips
  Vegetables oil 2 Cup (32 tbs) (For deep frying)
  Salsa verde 12 Ounce (Goya)
For the batter
  Eggs 3 (Separate the egg whites from the yolk)
  White whole wheat flour 1 Cup (16 tbs)
Directions

GETTING READY
1. Prepare the infrared grill.

MAKING
2. Place the poplano peppers whole on the grill and char them, flip them over every few minutes.
3. Once done place them in a zip lock bag and let it steam with the heat.
4. After some time using a paring knife scrap out the skin and the black char from the peppers.
5. Make a slit in the pepper and remove the seeds.
6. Cut the monterey jack cheese into strips and stuff it inside the pepper.
7. In a bowl, blend the egg white with the hand blender until it’s frothy and form soft peek.
8. Add the egg yolks little at a time and keep blending until all egg yolks are finished.
9. In another bowl put the flour.
10. Pour vegetable oil in a frying pan for deep frying the peppers.
11. Once the oil is hot enough up to 350 degree, roll the pepper in the flour and hen coat it with the egg batter.
12. Deep fry the peppers 1 at a time do not crowd the pan; fry the pepper until golden brown on all sides about 8 minutes each pepper.
13. Once done remove it from the pan and drain the oil on a paper towel or dripping pan with a rack, and let it rest.
14. Warm the salsa verde and pour it on the pepper.

SERVING
15. Serve the chile rellenos hot along with a glass of chilled beer.

Things You Will Need
Infrared grill

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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