Ingredients with Measurements:
- 6 large poblano peppers
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 4 large eggs, separated
- 1/4 teaspoon of cream of tartar
- 2 cups of vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a plastic bag and let them steam for 10 minutes.
3. Remove the peppers from the bag and peel off the skin. Cut a slit lengthwise in each pepper and remove the seeds and membranes.
4. In a mixing bowl, combine the shredded Monterey Jack and cheddar cheese.
5. Stuff each pepper with the cheese mixture and use toothpicks to hold the peppers closed.
6. In a separate mixing bowl, whisk together the flour and salt.
7. In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
8. In a third mixing bowl, beat the egg yolks until they are pale and frothy.
9. Gently fold the egg yolks into the egg whites.
10. Heat the vegetable oil in a large skillet over medium-high heat.
11. Roll each stuffed pepper in the flour mixture, then dip it in the egg mixture.
12. Fry the peppers in the hot oil until they are golden brown on all sides. Use tongs to carefully turn the peppers.
13. Remove the peppers from the skillet and place them on the prepared baking sheet.
14. Bake the peppers in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Oil temperature: Medium-high heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 11g
Protein: 14g
Sodium: 450mg
Substitutions for ingredients:
- Pepper jack cheese can be substituted for the Monterey Jack cheese.
- Any type of mild chili pepper can be used in place of the poblano peppers.
Variations:
- Add cooked ground beef or shredded chicken to the cheese mixture.
- Top the baked peppers with salsa or sour cream.
- Use a different type of cheese, such as queso fresco or feta.
Tips and tricks:
- Use toothpicks to hold the peppers closed while frying.
- Be careful when handling the hot peppers.
- Make sure the egg whites are beaten until stiff peaks form for a light and fluffy batter.
Storage instructions:
Chile rellenos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chile rellenos on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chile rellenos on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, and diced tomatoes make great garnishes for chile rellenos.
Pairings:
Chile rellenos pair well with Mexican rice, refried beans, and a side salad.
Suggested side dishes:
Mexican rice, refried beans, and a side salad make great side dishes for chile rellenos.
Troubleshooting advice:
- If the batter is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the cheese is oozing out of the peppers during frying, use less cheese or secure the peppers with toothpicks more tightly.
Food safety advice:
- Make sure the peppers are fully cooked and the cheese is melted before serving.
- Wash your hands and cutting board thoroughly after handling the peppers.
Food history:
Chile rellenos originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
Chile rellenos are savory and slightly spicy, with a crispy exterior and a gooey, cheesy interior.
Serving suggestions:
Serve chile rellenos as a main dish for dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican