Chiles rellenos—green chili peppers stuffed with cheese and deep-fried with egg coating—are an important Mexican heritage dish, with roots reaching back to the Spanish conquest of Mexico in the 16th century. Traditionally made with Poblano chili peppers, chile relleno is believed to have originated in the state of Puebla, after which the Poblano pepper takes its name. Appearing on the West Coast by the early 20th century, chiles rellenos in the American style often use the Hatch pepper, particularly in contemporary New Mexican cuisine. Chiles rellenos is traditionally made with queso asadero, but other cheeses, including Monterey jack and cheddar, can be used.
Recipe Servings: 6
+ 15 minutes resting
Ingredients
- 6 fresh Anaheim, Hatch, or poblano chili peppers
- 1 package (8 oz) queso asadero, cut into ¾-inch thick strips
- 2 eggs, separated
- 1 tsp baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening, for frying
Directions
- Preheat the broiler, with the rack placed about 6 inches from the top. Line a baking sheet with foil.
- Cook the peppers on the baking sheet under the broiler for about 10 minutes, turning over halfway through, until the skin of the peppers appears blackened and blistered on all sides.
- Cool the blackened peppers in a sealed bowl for about 15 minutes. Then rinse the cooled peppers under cold water and remove the skins.
- Slit each of the peppers along the side and remove the seeds and core. Rinse the peppers and pat dry with paper towel.
- Stuff the peppers with the strips of cheese.
- Whisk the egg yolks with the baking powder in a medium bowl.
- Beat the egg whites in a separate bowl until stiff peaks form.
- Fold the beaten whites into the yolk mixture gently.
- Place the vegetable shortening in a skillet set over medium heat.
- Roll each stuffed pepper in flour, tapping to remove excess, and dip the coated peppers into the egg mixture, covering thoroughly.
- Fry the coated peppers in the hot skillet for about 5 minutes per side, until the cheese has melted and the peppers have become a light golden-brown.
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