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.

Recipe from Family Circle
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  • 8 medium-size cubano chiles, Italian frying or poblano peppers (look for ones that are uniform and straight)
  • 4 ounces Monterey Jack cheese
  • 4 eggs, separated
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/3 cup vegetable oil
  • 1 10 ounce can prepared enchilada sauce
  • Sour cream, if desired
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.)
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.
With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
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.
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.
To save time, use canned whole green chiles instead of prepping your own.

nutrition information

Per Serving: cal. (kcal) 203, Fat, total (g) 17, chol. (mg) 81, sat. fat (g) 6, carb. (g) 6, fiber (g) 1, pro. (g) 7, sodium (mg) 215, Percent Daily Values are based on a 2,000 calorie diet
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