Tested till perfect Chile Rellenos

Chile Rellenos

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 8 small 8smallfresh poblano chili pepperpoblano chili peppers
  • 3 cups 3cupsshredded Cheddar cheese or Monterey Jack cheese
  • 6 oz 6ozgoat cheese, (chévre) softened
  • 2 2green oniongreen onions, minced
  • 3 3eggeggs, separated
  • 1/2 cup 1/2cupall-purpose flour
  • vegetable oil, for deep-frying
  • 1 1Roast Tomato Sauce recipe
  • 2 tbsp 2tbspchopped fresh coriander or fresh parsley
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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.

Nutritional Information Per serving: about

cal 428 pro 20g total fat 33g sat. fat 14g
carb 15g fibre 3g chol 124mg sodium 554mg

% RDI:

calcium 34 iron 13 vit A 30 vit C 115
folate 24
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