Chiles Rellenos Recipe

Chiles Rellenos Recipes

Ingredients :

8 large green peppers or fresh green chilies such as poblano

1-2 tbsp vegetable oil, plus extra for frying

4 cups grated cheese

4 eggs, separated

2/3 cup flour

For the sauce:

1 tbsp vegetable oil

1 small onion, chopped

1/4 tsp salt

1-2 tsp red pepper flakes

1/2 tsp ground cumin

1 cup beef stock

3 cups canned tomatoes

Method :

For the sauce, heat the oil in a frying pan. Add the onion and cook over a low heat for 8 minutes until just soft. Stir in the salt, pepper flakes, cumin, stock and tomatoes. Cover and simmer gently for about 5 minutes, stirring occasionally. Transfer the mixture to a food processor or blender and process until smooth. Strain into a clean saucepan. Taste for seasoning, and set aside. Preheat the grill.

Brush the peppers lightly with oil. Lay them on a baking sheet. Grill as close to the heat as possible for 5-8 minutes until blackened all over. Cover with a dish towel and set aside. When cool enough to handle, remove the charred skin. Carefully slit the peppers or chilies and scoop out the seeds. With your hands, form the cheese into eight cylinders that are slightly shorter than the peppers. Place the cheese cylinders inside the peppers. Secure the slits with cocktail sticks. Set aside.

Beat the egg whites until just stiff. Add the egg yolks, one at a time, beating on low speed to incorporate them. Beat in 1 tbsp flour. Put a 1 inch layer of oil in a frying pan. Heat until hot but not smoking (to test, drop a little batter in the oil: if the oil sizzles, it is hot enough for frying). Coat the peppers lightly in flour all over, shaking off any excess. Dip into the egg batter, then place in the hot oil. Fry for about 2 minutes until brown on one side. Turn carefully and brown the other side. Reheat the sauce and serve with the Chiles Rellenos.

Serves 4

If necessary, work in batches, but do not coat the peppers until you are ready to fry them. If using peppers instead of green chilies, mix the grated cheese with 15ml / 1 tbsp hot chili powder for a more authentic Southwest taste.

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Spicy Vegetables Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy