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Recipe
The Best Chile Rellenos Ever Recipe
I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!
| Prep time: 20 Minutes |
Mexican
|
| Cook time: 10 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 462 | |
| Calories from Fat 286 | 62% |
| Total Fat 32.52g | 41% |
| Saturated Fat 19.49g | 78% |
| Trans Fat 0.01g | |
| Cholesterol 136mg | 45% |
| Sodium 1463mg | 61% |
| Potassium 210mg | 6% |
| Total Carbs 16.08g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.78g | 3% |
| Protein 26.07g | 42% |
Ingredients Convert Measures
- 12 Poblano chile peppers, seeded and membranes removed.
- 3/4 lbs Cheddar cheese
- 1 cup milk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp canola oil
Directions
- De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring). Set aside.
- In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.
- Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin. Place 1-2 strips of cheese inside each pepper.
- Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.
- When hot, fry your peppers 3-4 at a time for about 4-5 minutes on each side. Should turn a nice brown. Serve hot!
- If you have enchilada sauce, use it. This goes really well with heated sauced poured on top.
