Authentic Chiles Rellenos {Mom's Recipe with Video}

• μερίδες: 6 servings
• χρόνος ενεργούς προετοιμασίας: 30 minutes
• συνολικός χρόνος: 1 hour 10 minutes

Υλικά

6 poblano peppers (can also use pasilla peppers) (rinsed and dried)

1 cup all-purpose flour

1 tsp salt

1/2 tsp pepper

1/2 tsp oregano

1 tsp garlic powder w/parsley (or plain garlic powder)

4 eggs (yolks & whites separated)

1/2 cup onion (diced)

8 oz. queso fresco (crumbled (about 1 ½ cup)

8 oz. mozzarella cheese, or other white cheese* (shredded (about 2 cups)

oil for frying

Οδηγίες

Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred (about 15-20 minutes), turning every few minutes. *See notes for broiling method.

Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes.

Meanwhile, prepare the flour mixture. In a large shallow bowl, combine flour, salt, pepper, oregano, and garlic powder. Set aside.

Remove the chiles from the bag, and peel the skin off.

Slice a vertical line down one side of each chile, starting from the stem down to the tip.

Remove the seeds with a spoon or your hand. (Optional but recommended: Use a disposable glove if touching the seeds with your hand!)

Stuff each pepper with about 1/4 cup of queso fresco, then 1 heaping tablespoon of diced onion, and 1/4 cup of shredded mozarella (or white cheese of choice).

Gently squeeze the seams together to close the peppers. *See notes about using toothpicks

In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed.

Add the egg yolks and whisk until just combined. Set aside.

Pre-heat a large skillet on medium-high heat, with about 1.5" of oil for frying.

Place a stuffed pepper in the bowl of flour-mixture. Rub and pat the flour mixture on the pepper until completely coated (keeping the seam closed).

Carefully dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.

Repeat, with the rest of the peppers. (You can fry about 3 at a time in a large pan.)

Fry the peppers until they are golden brown on both sides, about 3 minutes per side.

Ready to serve!