You are here

Fresh And Savory Chile Relleno

TheBrownLounge.com's picture
Fresh peppers and a light batter make this a super savory dish that rivals mexican restaurant fare.
Ingredients
  Cheese 16 Ounce (Monterey Jack, Pepper Jack or other mild white “chewy” cheese)
  Egg 8 Medium, separated
  Flour 2 Cup (32 tbs)
  Pepper 10 Medium (Anaheim, Poblano, or Pasilla)
  Salt 1 Teaspoon
  Garlic powder 1 Teaspoon
  Olive oil/Canola oil 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Broil 8-10 peppers (lay them flat on a cookie sheet) until skins are seared, slightly blackened on both sides.
2. Score peppers on one side only.
3. Gently open each pepper to rinse inside its cavity and remove seeds (seeds will make chile rellenos hot and bitter).
4. Cut cheese into rectangular strips (approx 1-1.5 oz. for each pepper) to fit into the cavity of the pepper.
5. Stuff cavity of each pepper with cheese.
6. In medium sized bowl - whip egg whites to stiff peaks, then gently fold in yolks – set aside.
7. In a flat or shallow bowl or baking dish - mix 2 cups flour with salt, pepper and garlic powder to taste – set aside.
8.Dredge stuffed peppers, one at a time in egg then flour mixture, then again in egg and flour mixture to coat well.
9. Place stuffed/dredged peppers in sauté pan, lightly covered in olive oil, over medium heat.
10. Cook 4-5 minutes per side – until golden brown.

SERVING
11. Top with your favorite guacamole – serve black beans on the side!

For more recipes please visit The Brown Lounge Website

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Taste: 
Savory
Method: 
Shallow Frying
Occasion: 
Cinco De Mayo
Restriction: 
High Protein, Low Sugar
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.05
Average: 4.1 (2 votes)