1 hr 5 mins
I love these things. I always add extra cheese and I've also been known to stuff these with a mixture of meat & veggis added to the cheese. These make a great light lunch or a side dish for dinner. Posted for Zaar World Tour 05
My Private Note
Units: US | Metric
- 4 poblano peppers or 4 bell peppers
- 1/2 cup breadcrumbs
- 1/2 cup grated monterey jack pepper cheese
- 1/2 cup grated cheddar cheese
- 1/4 teaspoon ground cumin
- salt and pepper
- 2Put chiles on a hot grill or under the broiler, let skin blister and burn.
- 3Turn chiles occasionally so they don't overcook or burn through to the flesh.
- 4Wrap chiles in a damp cloth or plastic bag for 20 minutes.
- 5The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
- 6Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
- 7Rinse chiles and pat dry.
- 9Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
- 10Stuff filling into the slits in the chiles.
- 12Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
- 13Beat egg whites until they are stiff, but not dry.
- 14Add salt and egg yolks, one at a time, beating well after each addition.
- 15Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
- 16Fry chiles in hot oil, turn occasionally, until golden.
- 17Drain on paper towels.
- 18Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.
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Nutritional Facts for Traditional Chiles Rellenos De Queso (Chiles Stuffed With Cheese
Serving Size: 1 (117 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 313.1
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 7.5 g
- Cholesterol 238.9 mg
- Sodium 485.2 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 4.5 g
- Sugars 1.3 g
- Protein 17.9 g