Chile Rellenos
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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.
Servings: 8
Ingredients:
Chile Rellenos
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 428 |
| pro | 20 g |
| total fat | 33 g |
| sat. fat | 14 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 124 mg |
| sodium | 554 mg |
| % RDI: | - |
| calcium | 34% |
| iron | 13% |
| vit A | 30% |
| vit C | 115% |
| folate | 24% |
Suggested Recipes
-
8 small fresh poblano chilies
3 cups (750 mL) shredded cheddar or Monterey_Jack_cheese
6 oz (175 g) goat cheese (ch?e), softened
2 green onions, minced
3 eggs, separated
1/2 cup (125 mL) all-purpose flour
vegetable_oil for deep-frying
roast tomato sauce
2 tbsp (25 mL) chopped fresh coriander or 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.
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Mexican; Vegetables; Cheese/Other Dairy; Broil; Deep Fry; Make-Ahead;
Source
Canadian Living Magazine: March 2008
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