This Chile Rellenos recipe was inspired by a wonderful cook from Mexico and she made it look so easy. This recipe is creamy, tangy, crispy and full of flavor.
Servings: 2 people
- 2 Large Poblano peppers
- 2 Oz Panela cheese Monterey Jack can substitute
- 2 Tbsp Flour
- 2 Large Eggs
- 1 Tbsp Olive oil
Preheat oven to 500 degrees F
Cut a slit into one side of each Chile and remove seeds. (Note: this will take away the heat of the Chile. If you want more heat, leave them in.) Place Chilies in oven proof pan and bake in oven for 30 minutes. Turn them once while cooking to roast both sides. When finished roasting, remove from pan and place in plastic bag to steam.
When Chilies have sufficiently cooled to handle, peel skin.
Cut mozzarella into four 1/4" x 2" strips. Stuff each Chile with 2 cheese strips. Press slit edge down and roll in flour to coat.
Separate the egg yolks from the egg whites. Mix the yolks to combine. With a mixer, beat the egg whites to soft peaks. Add in egg yolks and beat 1 more minute to thoroughly combine
Add oil to frypan over high heat. Holding stem, dip floured Chilies into egg mixture until completely coated. Add battered Chile to frypan and cook 3-4 minutes on each side until well browned. Then turn and cook 3-4 more minutes.
Serve hot and crispy. Optional: Top with your favorite salsa.
Calories: 278kcal | Carbohydrates: 14g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 208mg | Sodium: 253mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 131.8mg | Calcium: 188mg | Iron: 1.9mg