¡Hola, amigos! Prepare to tantalize your taste buds with our authentic Classic Mexican Chile Rellenos.
These crispy, cheesy wonders are stuffed with melted queso asadero cheese and enveloped in a light, airy batter.
Get ready to embark on a culinary journey that will transport you straight to the heart of Mexico!
Ingredients
- 8 Anaheim chile peppers
- 1 ½ teaspoons baking powder
- 3 eggs, separated
- 1 cup all-purpose flour
- 1 ½ (8 ounce) packages queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 1 ½ cups vegetable shortening for frying
Instructions
- 1. Preheat oven’s broiler, placing rack 6 inches from heat source; prepare a foil-lined baking sheet. Roast peppers until blackened and blistered, turning frequently (10 minutes. Seal peppers in a bowl and let steam (15 minutes).
- 2. Peel cooled peppers; slit and remove seeds. Rinse peppers and pat dry. Stuff with cheese strips.
- 3. In one bowl, whisk egg yolks and baking powder; in another bowl, beat egg whites stiff. Gently combine whites into yolk mixture.
- 4. Heat shortening; roll peppers in flour. Dip each pepper into egg mixture, coating both sides. Fry in hot shortening until golden brown and cheese is melted (5 minutes per side.
Nutrional Value
- Nutritional value per serving:
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 500mg
- Carbohydrates: 40g
- Protein: 20g
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