Fresh peppers and a light batter make this a super savory dish that rivals mexican restaurant fare.
16 Ounce (Monterey Jack, Pepper Jack or other mild white “chewy” cheese)
8 Medium, separated
2 Cup (32 tbs)
10 Medium (Anaheim, Poblano, or Pasilla)
Olive oil/Canola oil
1⁄2 Cup (8 tbs)
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.
11. Top with your favorite guacamole – serve black beans on the side!