Summary
- Difficulty:
- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 6
- 11 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Chile Rellenos
Ingredients
- 6 whole green Anaheim or Poblano chile peppers
- 6 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
- 4 Tbsp. flour, divided
- 6 eggs, separated
- 1 tsp. salt
- 1/2 cup vegetable oil
- 3/4` cup salsa
Directions
- Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in 1 tablespoon flour.
- Beat egg whites until stiff but not dry. In another bowl, beat remaining flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.
- In a large skillet, heat 1/2 cup oil over medium heat. For each rellenos, spoon about 1/2 cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with 1/2 cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.
