Chilies Rellenos are a sublime taste sensation made with chili peppers (of varying heat), eggs and Monterey Jack cheese. The original recipe called for poblano chili pepper, but various kinds of chilies can be used -- Anaheim, ancho or Hatch are often substituted. Check out the heat levels of various types of chili peppers and then pick the type that fits your tolerance. Serve with warmed flour tortillas, Mexican rice and refried beans for an authentic experience.
- 2 4-ounce cans whole green chilies
- 1/2 pound Monterey Jack cheese
- 1/2 cup flour
- 3 eggs (separated)
- 1 tablespoon water
- 3 tablespoons flour
- 1/4 teaspoon salt
- 3 to 4 cups oil (or amount needed for deep frying)
- Drain the chilies and cut slits in the side of each one, taking care to keep them in one piece.
- Remove the seeds and membrane.
- Cut the cheese into sticks about an inch shorter than chilies in length and 1/2 inch in width and thickness.
- Place the cheese sticks inside the chilies and press the sides together gently to seal.
- Place the 1/2 cup of flour in a dish and thoroughly coat each chili pepper.
- Place the stuffed chilies on a wax-paper-lined cookie sheet and chill for an hour.
- Beat the egg whites until stiff.
- In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth.
- Gently fold the beaten egg whites into the yolks mixture to make a batter.
- Heat a deep fryer to 375 F. and add oil for frying.
- Dip each chili into the batter and then place on a saucer.
- Slide the stuffed chilies from the saucer into the hot oil.
- Fry about 4 minutes, until the chilies are puffed and golden.
More Chile Pepper Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||7 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|