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Chiles Rellenos
Chilis rellenos, or stuffed chilis, have been on my to try list for a while and when I came across some poblano peppers at the market this weekend I knew that it was finally time
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking dish
📝 Preparation Steps
1
Broil the poblano peppers on the top oven rack until blackended on all sides.
large poblano peppers (or 6 medium or 8 small)4
2
Place the peppers in a plastic bag and let them sweat for ⏱️ 10-15 minutes before peeling the skins.
3
Make a small cut along the length of the pepper and scoop out the seeds.
4
Fill the peppers with some of the picadillo and seal the peppers back up with toothpicks.
5
Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
flour1 cup
6
Dredge the peppers in the flour and then dip them in the egg white batter.
flour1 cup
7
Fry the peppers in oil heated to 350F/180C until golden brown, about ⏱️ 3-4 minutes per side.
8
Place the chiles rellenos in a baking dish, pour the ranchero sauce over them and sprinkle with cheese.
ranchero sauce (warm, see below)2 cups
9
Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about ⏱️ 15-20 minutes.
10
Serve garnished with cilantro.
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