Classic Chili Poblano Rellenos
- Reviews 2
Ready In: 40 mins
Yields: 4-5
Ingredients
- 8 -10 poblano chiles (about 7-inch )
- 3⁄4 lb grated mild cheddar cheese (about 3 cups)
- 1⁄2 cup all-purpose flour
- 2 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- vegetable shortening (for frying)
- 4 large egg yolks, beaten
- 4 large egg whites, beaten until foamy
- 1⁄4 lb grated sharp cheddar cheese (about 1 cup)
- prepared salsa (optional)
Directions
- Roast the chiles:.
- Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
- Keep the broiler on.
- Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
- In a large saucepan, heat 1/2" of shortening till very hot.
- Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
- Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
- Serve immediately, accompanied by your favorite salsa. Enjoy!
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