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Chiles Rellenos (Stuffed Poblanos)
Poblano Chiles are among the least hot chili peppers. These mild, dark green, heart-shaped peppers have very thick walls, which make them great for stuffing. The fresh Poblano is often roasted or simmered in water to tenderize the shell for stuffing, but can also be used fresh in Salsas and Salads. Dried Poblanos are called Ancho Chilies (the name referring to ‘wide’, an allusion to the broad, flat, heart-shaped pods in the dried form). Ancho Chiles are used in numerous dishes including Molé.
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- 2 cups Vegetable Oil (for frying)
- 8 Poblano Peppers
- 3-4 cups Cheese, Manchego, Chihuahua or Farmer's Cheese, grated
- 5 Eggs, separated
- 1 1/2 cups All Purpose Flour
- Salt, to taste
- 2 cups Enchilada Sauce or Tomato Sauce
- Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely.
- Allow them to cool.
- Once cooled, peel off the darkened skin. Make ONE incision in the chili lengthwise and remove the inner seeds and veins, leaving the top and core intact. Set aside.
- Once cooled, stuff peppers with cheese, sprinkle them with salt, seal the slit with a wooden toothpick (plastic ones will melt during frying) then roll them in flour.
- Beat the egg whites until stiff peaks form, then add a pinch of salt and the egg yolks and beat for two minutes more.
- Heat the oil in a frying pan.
- Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, than drain them on paper towels.
- Serve the Stuffed Peppers drenched in your favorite enchilada or tomato sauce.
- In addition, Spanish Rice and Refried Beans are an excellent accompaniment for this dish.
Nino Salvaggio http://www.ninosalvaggio.com/