CHILE RELLENOS | How To Make Chile Rellenos For One | Crispy Cheese Chile Rellenos

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and banana peppers are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese provides a healthier option with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper thickening agent.

Char the two poblano peppers on an open flame until the exterior is well charred, or use a broiler.

Place the charred peppers in a bowl and cover with cling film to let them sweat for about 15 minutes.

After 15 minutes, remove the cling film and peel the skin off the peppers by pinching and pulling it away.

Create a small opening or slit in each pepper and carefully remove the seeds.

Stuff the peppers with thick slices of oaxaca cheese, using about 3 to 4 ounces total for both peppers.

Close the seams of the stuffed peppers with 2 or 3 toothpicks each, depending on the size of the slit.

In a bowl, mix together 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, onion powder, garlic powder, and cracked black pepper.

Dredge the exterior of the stuffed peppers with the flour mixture to help the egg batter adhere.

Separate the egg whites from the yolks of 2 large eggs, beating the egg whites until stiff peaks form.

Add the egg yolks to the beaten egg whites and continue beating until fluffy, optionally adding a little of the seasoned flour mixture.

Dip the stuffed peppers into the egg batter, ensuring they are well coated, and then carefully add them to a preheated pan with cooking oil at about 350 degrees Fahrenheit.

Fry the peppers for several minutes, flipping them carefully until they are golden brown and crispy on all sides.

Remove the fried peppers and place them on a plate lined with paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens