Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce. Check out the article for a step by step guide and recipe. #chilerellenos …
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All the big flavors of a classic chile relleno without the deep frying. Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil. Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds.
What Is Chile Relleno Casserole? Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it.
In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth. Gently fold the beaten egg whites into the yolks mixture to make a batter. Heat a deep fryer to 375 F. and add oil for frying. Dip each chili into the batter and then place on a saucer.
Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly). Drop chiles into egg batter and fluff it around them. Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.