Chiles Rellenos
The key to success with this favorite Mexican recipe, is to fry the cheese-stuffed peppers until the outside is crisp and golden and the cheese inside is melted and gooey.
Prep Time:
15 mins
Total Time:
24 mins
Servings:
4 servings (2 chiles per serving)
Ingredients
-
8 medium-size cubano chiles, Italian frying or poblano peppers (look for ones that are uniform and straight)
-
4 ounces Monterey Jack cheese
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4 eggs, separated
-
1/4 teaspoon salt
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1/8 teaspoon cream of tartar
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1/3 cup vegetable oil
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1 can (10 ounces) prepared enchilada sauce
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Sour cream, if desired
Directions
1.
Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
2.
Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
3.
With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
4.
Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
5.
Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
6.
Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 degrees F oven.
7.
Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.
Note
To save time, use canned whole green chiles instead of prepping your own.
Nutrition information
Calories 203, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 81 mg, Sodium 215 mg, Carbohydrate 6 g, Fiber 1 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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