Chile Rellenos

Chile Rellenos 150 Image by: Chile Rellenos 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 8 small poblano chili peppers
  • 3 cups shredded Cheddar cheese
  • 3 cups shredded Monterey Jack cheese
  • 6 oz goat cheese (chévre) softened
  • 2 green onions minced
  • 3 eggs separated
  • 1/2 cup all-purpose flour
  • vegetable oil for deep-frying
  • 1 Roast Tomato Sauce recipe
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 554 mg
  • Protein 20 g
  • Calories 428.0
  • Total fat 33 g
  • Cholesterol 124 mg
  • Saturated fat 14 g
  • Total carbohydrate 15 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 115.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chile Rellenos

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