How To Make Hole Mole’s Chile Relleno Recipe
A classic Mexican dish made with roasted Anaheim peppers, stuffed with cheese, battered, and fried.
Serves:
Ingredients
- 4 large Anaheim peppers
- 1 cup of shredded queso fresco
- 1/2 cup of flour
- 2 eggs, separated
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- Vegetable oil for frying
Instructions
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Preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, about 10 minutes.
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Transfer peppers to a plastic bag and let rest for 10 minutes. Remove from bag and peel off blackened skin.
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Cut a small slit in each pepper and remove seeds and membranes.
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Stuff each pepper with shredded cheese.
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In a mixing bowl, combine flour, egg yolks, salt, and baking powder. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the flour mixture.
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Heat vegetable oil in a deep skillet over medium-high heat.
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Dip stuffed peppers into the batter, making sure to coat all sides.
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Fry peppers in hot oil until golden brown, about 2-3 minutes per side.
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Serve hot with your favorite Mexican rice and beans.
Nutrition
- Calories : 294kcal
- Total Fat : 17g
- Saturated Fat : 5g
- Cholesterol : 116mg
- Sodium : 430mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugars : 2g
- Protein : 15g
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