Chile Rellenos

By The Canadian Living Test Kitchen

52 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	428428 cal
pro	20 g20g pro
total fat	33 g33g total fat
sat. fat	14 g14g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	124 mg124mg chol
sodium	554 mg554mg sodium
% RDI:	-
calcium	3434 calcium
iron	1313 iron
vit A	3030 vit A
vit C	115115 vit C
folate	2424 folate

More great recipes from this menu:

A bit time-consuming, but worth the effort, these cheese-stuffed and fried peppers are a Mexican staple. Fresh poblano peppers are mildly hot and darker green with more tapered tips than sweet green peppers. If they are unavailable or if you want a milder version, use small sweet red or yellow peppers.

Ingredients

8 small fresh poblano chili peppers 8 8small smallfresh poblano chili pepperpoblano chili peppers
3 cups shredded Cheddar cheese 3 3cups cupsshredded Cheddar cheese or Monterey jack cheese
6 oz goat cheese , (chévre) softened6 6oz ozgoat cheese, (chévre) softened
2 green onions , minced2 2green oniongreen onions, minced
3 eggs , separated3 3eggeggs, separated
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
Vegetable oil , for deep-fryingVegetable oil, for deep-frying
1 Roast Tomato Sauce recipe 1 1Roast Tomato Sauce recipe
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander or fresh parsley

Preparation

On rimmed baking sheet, broil chilies, turning often, for about 10 minutes or until charred and blistered all over. Transfer to bowl; cover and let stand for 15 minutes or until skins loosen. Peel off blackened skin. Cut lengthwise slit along 1 side of each chili; open and cut away seeds to remove.

In bowl, beat together Cheddar cheese, goat cheese and green onions; divide into 8 portions and stuff inside chilies. Pinch slits to close. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large bowl, beat egg whites until stiff peaks form. In small bowl, beat egg yolks with 1 tbsp (15 mL) of the flour; fold into whites.

In heavy skillet, pour in enough oil to come 1 inch (2.5 cm) up side. Heat until 350°F (180°C) on deep-fryer thermometer, or until small dollop of batter browns in about 8 seconds.

Roll chilies in remaining flour to coat; shake off excess. In 2 batches and using metal tongs, dip each chili into batter to coat.

Fry chilies, seam side down and turning once, for about 5 minutes or until golden brown. Drain on paper towel–lined plate. (Make-ahead: Let stand for up to 30 minutes. Reheat on baking sheet in 400°F/200°C oven, about 10 minutes.)

Spoon warm Roast Tomato Sauce onto platter; place chilies on top. Sprinkle with coriander.

Additional information : Tip: A deep-fat fryer can also be used. Follow manufacturer's instructions.

Source : Canadian Living Magazine: March 2008