How to Make The Best Chile Rellenos
Making Chile Rellenos
Chile Rellenos are a scrumptious green chile stuffed with cheese and dipped in a batter and fried. The word Rellenos in Spanish is stuffed, this Mexican cuisine dish originated in the city of Puebla. Chile Rellenos are a delicious appetizer or can be made a meal with a side of Spanish rice, refried beans, and a guacamole salad. Makes a delightful meal for a party! Now that I have your mouth-watering let gather our ingredients and get these Chile Rellenos cooking! Enjoy!l
- 12 medium Anaheim or Poblona pepper, roasted, peeled
- 1 pound Monterey Jack Cheese, shredded
- 3 cups flour
- 1 cup cheddar cheese, shredded
- 4 eggs, beaten
- 1/4 cup milk
- 1 tablespoon salt
- 1/2 teaspoon black or white
- 1/4 cup Canola oil
- Toss the two kinds of cheese together in a bowl.
- Stuff the roasted peppers with the cheese mixture and set aside.
- Beat together the eggs and milk and set aside.
- In a large bowl, mix the flour, salt, and the black pepper. Roll the stuffed peppers first in the egg mixture then in the flour mixture. Gently shake off the excess flour from the peppers.
- Using a heavy frying pan, heat the oil over medium-high heat.
- Fry the chile Rellenos on both sides until they are lightly browned.
- Makes 6 servings.
How to Roast Peppers
- 12 Anaheim or Poblona peppers
- resealable plastic bag
- Turn your oven on the broil setting.
- Lay the peppers on a jelly roll pan and place 5 inches under the broiler for about 12 to 17 minutes.
- Turn occasionally, until the skins are blistered and evenly browned. Be careful not to burn them.
- Remove the peppers and place in a plastic bag and close tightly.
- Let stand for 20 minutes, then peel and remove seeds and membranes.
Have you made Chile Rellenos?
How to Make Chile Rellenos
Tell me how you like them!
© 2017 Margie Lynn