A Word From The Cook
“Fresh peppers and a light batter make this Chile Relleno a super savory dish!”
- 8-10 Fresh peppers (Anaheim, Poblano, or Pasilla)
- 12-16 Ounces Monterey Jack, Pepper Jack or other mild white “chewy” cheese
- 8 Eggs (separated)
- Salt, pepper, and garlic powder to taste
- ¼ to ½ cup olive or canola oil for pan
- Step 1 – Prepare and Stuff Peppers
- Broil 8-10 peppers (lay them flat on a cookie sheet) until skins are seared, slightly blackened on both sides.
- Score peppers on one side only.
- Gently open each pepper to rinse inside its cavity and remove seeds (seeds will make chile rellenos hot and bitter).
- Cut cheese into rectangular strips (approx 1-1.5 oz. for each pepper) to fit into the cavity of the pepper.
- Stuff each pepper cavity w/cheese.
- Step 2 – Prepare Coating
- In medium sized bowl – whip egg whites to stiff peaks, then gently fold in yolks – set aside.
- In a flat or shallow bowl or baking dish – mix 2 cups flour with salt, pepper and garlic powder to taste – set aside.
- Step 3 – Coat and Cook!
- Dredge stuffed peppers, one at a time in egg then flour mixture, then again in egg and flour mixture to coat well.
- Place stuffed/dredged peppers in sauté pan, lightly covered in olive oil, over medium heat.
- Cook 4-5 minutes per side – until golden brown.
- Top with your favorite guacamole – serve black beans on the side!
- Serve immediately and garnish with sour cream, guacamole, and cilantro.