Description
A straightforward recipe for classic stuffed chili peppers coated in a light batter and fried.
Ingredients
Scale
- 6 large poblano peppers
- 8 ounces Oaxaca cheese, shredded
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skin is blackened on all sides. Place the hot peppers in a plastic bag for 10 minutes to steam. Peel the skin off the peppers, make a slit down one side, and carefully remove the seeds and veins.
- Stuff each pepper with the shredded cheese. Gently close the slit.
- In a medium bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks. Gently fold the yolks into the whites.
- In a shallow dish, mix the flour, salt, and pepper.
- Heat about 1 inch of vegetable oil in a deep skillet to 350 degrees F (175 degrees C).
- Dust each stuffed pepper lightly with the flour mixture. Dip the floured pepper into the egg batter, coating completely.
- Carefully place the battered pepper into the hot oil. Fry for 2 to 3 minutes per side until golden brown.
- Remove the chili rellenos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Notes
- You can substitute Monterey Jack cheese for Oaxaca cheese if needed.
- Serve immediately with your preferred salsa or crema.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 16
- Cholesterol: 150
Keywords: Chili Rellenos, poblano peppers, cheese stuffed peppers, Mexican food, fried peppers