Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Chiles Rellenos
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

Ingredients

8 green poblano chiles
Oil
1 lb. Monterey Jack cheese
Salt
Pepper
1/2 C. all-purpose flour
4 eggs, separated
Chiles rellenos sauce

Method
  • Wash and dry green chiles. Dry them well. Place chiles in hot oil in skillet and allow to fry about 1 to 2 minutes until a light brown color. You will see them blister as they cook. Fry on both sides and remove from oil. Peel under cold running water, trying to keep the stems on. Cut a slit on one side of each chile and remove seeds carefully so that peppers don't tear.
  • Cut cheese sticks about 4 inches long to push through the slits. Stuff each chile with one cheese stick, dry with paper towels, sprinkle with salt and pepper, and roll in flour. Set aside and prepare egg mixture.
  • Beat egg whites in a medium-size bowl until stiff, like meringue. Add beaten egg yolks, folding and mixing lightly so as not to disturb the lightness of egg whites. Season egg mixture very lightly with salt and pepper.
  • Heat about 1/2 inch oil in a large skillet. Dip each floured chile in the egg mixture until well covered and fry in hot oil as you would fritters, turning once. They should be a light golden color.

 

Email Linda if you have a question - click here

 
EMAIL US