Homemade Traditional Chile Relleno’s
Traditional Chile Relleno's stuffed with Monterey Jack Cheese and dipped in a fluffy light egg batter. Serve with cheese, Guacamole and Fresh Salsa.
Ingredients
- 4-6 Chili Peppers canned or fresh whole green Chile peppers
- 6-8, 3 inch long cut 1/4 inch thick monterey jack cheese sticks
- 4 large egg, yolks separated from whites
- 1 teaspoon cream of tartar
- vegetable oil for frying
- 2-3 Tablespoons all-purpose flour
- To Taste Salt & Pepper
Instructions
- On a paper towel, drain your peppers. Cut your cheese into 3 inch long strips, at an angle, and 1/4 inch square. Stuff the cheese inside your peppers.
- Separate your yolks from the whites. In a large mixing bowl, with the wire whisk attachment, whisk your egg whites until stiff peaks form. Add in 1 teaspoon of cream of tartar. Gently fold in your egg yolks until well blended. Fold in salt and pepper to taste.
- Sprinkle your peppers with flour. In a large skillet, over medium-high heat, heat a 1/2 inch of oil till hot. Using a fork, gently dip the pepper into the egg batter and cover the pepper completely. Lift the pepper out of the mixing bowl with the fork, and carefully place it into the hot skillet. When the edges turn brown, using a metal spatula, gently turn the pepper over. Cook the other side till done. If the batter squishes out, roll the pepper one more time to finish cooking the batter.
- When done cooking remove from skillet and drain excess oil on paper towel. Repeat process until all peppers are cooked. Serve with extra cheese, guacamole, and fresh salsa. Serve immediately.
Nutrition
Serving: 1Chile pepperCalories: 88kcalCarbohydrates: 4gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 125mgSodium: 45mgSugar: 1g
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