Chiles Rellenos Recipe

Time45m

Serves2

Two anaheim roasted peppers stuffed with cheese cooked in egg batter

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Ingredients

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1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the Anaheim peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from oven and let cool. Once cool, peel off the skin, and carefully make a slit down the side of each pepper to remove the seeds.
2
Making the Filling
In a mixing bowl, combine the Monterey Jack cheese and cream cheese until well mixed. Stuff each roasted pepper with the cheese mixture, ensuring they are filled well.

3
Preparing the Batter
In another bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In a separate bowl, mix the egg yolks, flour, salt, and pepper until smooth. Gently fold the egg whites into the yolk mixture until just combined.
4
Frying the Chiles Rellenos
In a deep skillet or frying pan, heat the vegetable oil over medium heat. Dip each stuffed pepper into the egg batter, ensuring it is fully coated. Carefully place the battered peppers into the hot oil and fry until golden brown, about 3-4 minutes per side. Remove and place on a paper towel to drain excess oil.