Chiles Rellenos
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
80 kcal
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Course
Dinner
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Cuisine
American, International, Vegetarian
Chiles Rellenos
Description
This recipe begins by roasting fresh poblano peppers either over an open flame or under a broiler until their skins are blackened and bubbling. After resting in a covered environment to steam, the peels are removed without washing, preserving flavor and texture. Seeds are then carefully removed while keeping the pepper mostly intact.
The peppers are stuffed with thin strips of Oaxacan cheese (Queso Fresco), providing a mild, creamy filling. An egg batter made of eggs and flour coats the stuffed peppers, which are then fried in vegetable oil to achieve a crisp exterior while softening the pepper and melting the cheese inside.
The finished Chiles Rellenos can be optionally garnished with cotija cheese and chopped cilantro to add additional texture and herbaceous freshness. This dish showcases a balance between smoky roasted peppers, the rich cheese center, and the light batter crispness.
Ingredients
- 6 poblano pepper
- 3 egg
- ⅓ cup all-purpose flour unbleached
- Oaxacan cheese equal amount sliced in thin strips, aka Queso Fresco
- vegetable oil for frying
- salt
OPTIONAL
- cotija cheese
- cilantro chopped
Instructions
ROASTING THE POBLANO PEPPERS STOVE TOP METHOD
- Roast the fresh poblanos by placing them over an open flame. Turn them in from time to time. Cook until the outer skin is brown, charred, and bubbling.
- Place in a plastic bag and let them sweat, for 10 minutes.
- When cool remove the outer skin by running your fingers down. Do not wash. Make a small incision and remove the inside seeds by making attention to keep the flesh as intact as possible.
ROASTING THE POBLANO PEPPERS IN THE OVEN METHOD
- Line a cookie sheet with aluminum foil, place your peppers, and place under the broiler. Broil for 5 minutes and turn them, and broil for another 5 minutes. remove from the oven, cover with aluminum foil, and let them rest for about 10 minutes.
WORKING THE BATTER, ASSEMBLE AND FRY YOUR CHILES RELLENOS
- Once your peppers are cooled off, remove the outer skin. Make a small incision, remove all or some of the seeds, and set them aside.
- Fill the inside of the poblanos with the cheese.
- Meanwhile, heat oil to a depth of 1 inch.
- In a large bowl, beat the egg white until they form soft peaks, but not too stiff and dry. Gradually add the salt and yolks. When they are well incorporated, lights dust one of the chiles with the flour.
- Take a perforated spoon or two forks. Dip the chile into the beaten eggs.
- Turn it around until it is evenly covered. Make sure the coating is not too thin or too thick. It is useful to have two spatulas or forks to turn the chile around.
- Test the oil, should be hot by not smoking, by placing a small amount of batter in the oil. When it sizzles and froths up, the oil is ready.
- Lower the chile in the hot oil and turn the chile around. When the batter is well set and has a deep golden color, turn and golden the other side.
- Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.
- Combine the cotija cheese and chopped cilantro and sprinkle over it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Cholesterol | 81mg | 27% |
| Sodium | 34mg | 1% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 95.7mg | 106% |
| Calcium | 24mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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