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How To Make Chili Rellenos

Hispanic.Food.Network's picture
Cesar Martinez at La Esquina (The Corner) Restaurant makes us one of his famous dishes.
Ingredients
  Poblano peppers 3 Large
  Egg 3 Large (separated as egg white and yolk.)
  Flour 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon (For deep frying)
  Cheese 1 Cup (16 tbs) (or as required to stuff the Poblano peppers)
  Cooked rice 1 Cup (16 tbs) (FOR SERVING)
  Cooked beans 1 Cup (16 tbs) (FOR SERVING)
Directions

GETTING READY
1. Heat a pan and toast the Poblano peppers. Peel them and stuff them with the cheese.
2. Separate the egg into whites and yolk.

MAKING
3. In a bowl, take the egg white and beat it till it forms stiff peaks.
4. Add the egg yolk and flour to it and mix it till incorporated.
5. Take a pan and heat oil in it to deep fry the peppers.
6. Put the stuffed Poblano pepper in the egg- flour mixture and deep fry it till it is done. Drain it on a paper towel.
7. Repeat the same process to all the remaining stuffed Poblano peppers.

SERVING
8. In a serving plate serve the Chili Rellenos hot with rice and beans, garnished with salsa or cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
3

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