Authentic Chile Rellenos
In this recipe, we continue celebrating green chile season by making some AMAZING Chile Rellenos! These deep fried green chiles are such a treat; with the crispy crust and the spicy pepper and the gooey cheese, you'll be going back for seconds...and possibly thirds. Although I'm not a huge fried-food gal, I can't resist a chile relleno from time to time. Try this recipe and you'll understand the hype!
Ingredients
- 12-15 New Mexican Green Chiles (Make sure the meat on the Chile is thick)
- 8 oz. Sharp Cheddar Cheese
- 4 Eggs Separated
- ½ cup Flour Separated
- ½ tsp. Baking powder
- 1 tsp. Salt
- ½ tsp. Pepper
Instructions
- Heat 1 ½ cups canola oil in a cast iron pan on medium heat.
- Roast, peel and deseed chile. Make sure not to tear chile pod when deseeding. Just cut a small slit near the stem.
- Cut cheese into ½-inch thick sticks, set aside.
- Put ¼-cup flour onto a plate with salt & pepper, and mix.
- Stuff chiles with cheese, and roll in flour mixture.
- Put chiles into the freezer for one hour to set up.
- Separate eggs, mix egg whites until stiff.
- Mix egg yolks until blended.
- Mix yolks into whites, add the rest of the flour and baking powder to combine.
- Remove chiles from freezer and roll in flour again, and coat with egg mixture.
- Fry in oil for 30 – 45 seconds on each side. If chiles are not browning within that time frame, turn up the heat slightly.
- Top chiles with additional green, or red chile sauce, or as is. I like to enjoy them without any additional chile to get the full flavor.
- Store in the refrigerator for up to five days, or freeze for up to one month.
Video
Notes
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