Yes, another stuffed pepper recipe! This is the last one…well maybe just for awhile! I just love that the main course is the vegetable! And by the way the only way I will eat a pepper is stuffed! I don’t like them chopped and cooked; and I definitely don’t like them raw (it is mainly a texture thing)! Don’t tell my kids though, they have no idea I am a picky eater!
My parents live in Denver and have access to lots of different kinds of fresh peppers, we grew up eating them a lot, in many different forms. So these Chili Rellenos are a family recipe! Although there are a lot of steps they are very easy to make and are delicious! The egg coating on the outside is nice and light. And the cheese oozing out… Mmmmm! It is basically like eating melted cheese, but you get your vegetables in too! It’s a win-win!
This is what the peppers look like when they are a little charred and ready for the next step!
And here they are being peeled! Make sure to char all sides of the pepper and the skin will easily pull off!
*Side note-I didn’t anticipate this meal going over well with the kids…and it wasn’t terrible! I had to coax them into trying it and taking a couple more bites. Then I pulled out the quesadillas I had prepared for them! The baby didn’t mind the peppers though!
You May Also Like:
- 6 Poblano Peppers or Mild Whole Green Chiles
- 1/2 pound Monterey Jack cheese, thinly sliced
- 1/4 cup Whole Wheat Flour
- 6 Raw eggs (separated)
- 1 cup Corn oil
- 1. Rinse the chiles.
- 2. Preheat your oven to broil.
- 3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
- 4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over.(You may need to flip them more than twice depending on the shape of the pepper. If the skin is not charred it won't peel right) Be sure and use a potholder so you don't burn your hands!
- *I have added pictures of what they look like charred and peeling, for a reference.
- 5. When both sides are fairly evenly charred, remove them from the oven.
- 6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
- 7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
- 8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
- 9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
- 10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
- 11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
- 12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.