how to make chiles Rellenos

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Roast the chilies on a gas burner or under the broiler.

Steam the roasted chilies for 15 minutes to help separate the skins.

Remove the foil from the stems of the chilies.

Rub off the skins of the chilies using fingers or a paper towel, removing most of the skin but not necessarily all.

Make a slit in each chili to open it up, being careful not to cut through more than one side.

Cut out the seed pod and veins inside the chili using scissors, removing any remaining seeds.

Optionally rinse the chilies to remove excess seeds, but avoid rinsing too much to preserve flavor.

Prepare the stuffing, which is a ground beef mixture with raisins, almonds, and spices, and stuff about half a cup into each chili, pressing the edges closed.

Arrange the stuffed chilies on a baking sheet.

Heat oil in a pan, using a thermometer to check for 350 degrees Fahrenheit.

Mix flour with a little salt for dredging the chilies.

Beat egg whites with a little salt until soft peaks form, then slowly beat in the egg yolks.

Dredge each chili in flour, knocking off the excess.

Hold the chili by its stem and coat it in the egg batter using a spatula, then carefully drop it into the hot oil.

Fry the chilies for about 1-2 minutes on the first side until golden brown, then flip them over using tongs and a slotted spoon.

Transfer the fried chilies to paper towels to drain excess oil.

Keep the fried chilies warm in the oven while frying additional batches.

Serve the fried chilies with a thin roasted tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens