Description
Learn how to make delicious authentic Chiles Rellenos with our easy-to-follow recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 6 fresh Anaheim chili peppers (6 pieces)
- 225 g package queso fresco, cut into 3/4-inch (19 mm) thick strips
- 2 large eggs, separated
- 1 tsp (5 ml) baking powder
- 90 g all-purpose flour
- 240 ml vegetable oil for frying
Instructions
- Assemble all the necessary items.
- Heat the oven’s broiler and position the rack approximately 6 inches from the heat. Cover a baking tray with aluminum foil.
- Arrange the chili peppers on the prepared tray and broil until their skins become charred and blistered, roughly 10 minutes. Frequently turn the peppers using tongs to ensure even charring. Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam while cooling, which should take about 15 minutes.
- Peel the skins off the peppers, then make a slit along the side of each one to remove the seeds and core.
- Rinse the interior and exterior of the peppers and dry them using paper towels. Fill the peppers with the cheese strips.
- In a bowl, whisk together the egg yolks and baking powder until they are well blended.
- In another bowl, use an electric mixer to beat the egg whites until they form stiff peaks.
- Carefully incorporate the beaten egg whites into the yolk mixture. Place the flour in a separate shallow dish.
- Heat the vegetable oil in a skillet over medium temperature. Coat each filled pepper with flour, shaking off any extra, then dip into the egg mixture ensuring both sides are covered. Carefully place the coated peppers into the hot oil. Cook them until they are light golden brown and the cheese is melted, which should take about 5 minutes on each side.
- Plate the dish and savor it!
Notes
- Note text here
- After broiling, place the peppers in a plastic bag to steam and easily remove the skins.
- Thoroughly dry the peppers after rinsing to prevent the batter from becoming soggy when frying.
- For a healthier alternative, bake the stuffed peppers brushed with oil at 375°F (190°C) for 20-25 minutes instead of frying.
