Chili Rellenos
Chili Rellenos (Traditional Method)
Chile Rellenos (Smart Swapped Version)
To Serve:
Chili Rellenos (Traditional Method)
Ingredients
- 8 Poblanos
- 16 oz Cheese , – Queso Avejo or other preferred melting cheese
- 3 Tbsp Flour (GF works, too)
- Sea Salt & Pepper
- 3 Egg Whites
- 1 Egg Yolk(s)
- 1 Pinch Cornstarch or Arrowroot
- Vegetable Oil
Directions
- Roast peppers until black on gas burner or grill. Place in plastic bag and one by one rub the skins off the peppers until clean. Rinse and dry thoroughly. Slice open partly on one side and stuff with cheese. Set aside.
- In one bowl, add flour, salt & pepper. In second bowl, add eggs and beat until almost frothy. Then add egg yolk and beat until fluffy.
- Heat 2” of oil in frying pan over high heat. Roll peppers one by one in flour, shake off excess, then in egg, then drop gently into oil. Fry on both sides, spooning oil over top as the under side cooks. Remove to paper towel. Season with Salt & Pepper.
Chile Rellenos (Smart Swapped Version)
Ingredients
- 8 Poblano
- 4 C Filling 3-4 C Carnitas (see 2.5 Recipe), Mushroom Carnitas (see 2.5 Recipe), other Veggie &/or Protein
Directions
- PreHeat oven to 400F. Parchment line baking sheet.
- Stuff each pepper with ½ C filling. Top with cheese and bake in oven for 30 minutes.
To Serve:
Ingredients
- Roasted Tomato Marinara
- Cilantro
- Crema (purchased or we made our Non-Dairy version from Cashew Yoghurt and Lime Juice)
Directions
- Warm Sauce in saucepan. Spoon onto plate and serve Chile on top. Finish with Cilantro.
