Chiles Rellenos
Classic chiles rellenos are savory stuffed peppers, a staple in Mexican homes and restaurants.
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Instructions
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Roast chiles on a hot grill or under a broiler until skins are blackened, about 20 minutes, turning occasionally.
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Place roasted chiles in a covered bowl to cool, then peel the skin carefully, avoiding tears.
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Make a 2-3 inch slice in each chile and carefully scrape out the seeds and white membrane.
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Stuff each pepper with 2 ounces of cheese, ensuring the edges still close.
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Lightly coat each stuffed chile completely in flour, dusting off excess.
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Whip egg whites in a chilled bowl until stiff.
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Beat egg yolks separately, then gently fold them with a pinch of salt into the stiff egg whites to create batter.
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Heat oil in a frying pan to 350F.
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Dip each stuffed chile completely in the batter.
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Carefully place battered chiles into the hot oil, frying in batches for 1-2 minutes per side until golden brown.
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Drain fried chiles on paper towels and serve immediately.