How To Make Chiles Rellenos Recipe
Poblano peppers stuffed with cheese and fried until golden brown.
Serves:
Ingredients
- 4 poblano peppers
- 1 cup of shredded cheese (queso fresco or Monterey Jack)
- 2 eggs, separated
- 1/4 cup of flour
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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Roast poblano peppers until skin is blistered.
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Peel the skin off the peppers and make a small slit on the side of each pepper and remove seeds.
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Stuff each pepper with shredded cheese and close the slits.
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Beat egg whites until stiff, then mix with yolks.
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Dip stuffed peppers in flour and then in egg mixture, making sure to coat evenly.
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Heat vegetable oil in large frying pan over medium-high heat. Fry peppers until golden brown on all sides.
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Transfer peppers to a baking dish and bake for 10-15 minutes until cheese is melted.
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Serve hot.
Nutrition
- Calories : 322
- Total Fat : 26g
- Saturated Fat : 10g
- Cholesterol : 133mg
- Sodium : 404mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 14g
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