Hey happy Friday everyone. Time to roll into the weekend and relax! Today I am doing a cool weekend style recipe. I am making a super simple and fun Chiles Relleno! This is an easy one to tweak and add anything you want to it. I am doing a basic cheese stuffed one, but feel free to load it up with cheese, eats and veggies. I know you are going to love this one totally, so when you do make it, be sure to take a picture and post it to my Facebook page or on Instagram and tag me.
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How to Make Simple Chiles Relleno Recipe
Ingredients
- 5 Poblano Chiles
- 8 oz. Monterrey Jack Cheese
- 1/2 Cup Milk
- 3/4 Cup Flour
- 2 Eggs
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- Salt
- Pepper
Instructions
- Set your oven to broil, place the poblanos on a baking sheet and place in the oven. Cook for several minutes on each side until they are blackened on both sides. Remove from the oven and put them in a bowl covered for about 10 minutes.
- Remove the peppers from the bowl and peel the skin off. Starting at the stem carefully slit open. Carefully spoon out all of the seeds. Cut your cheese into small chunks and carefully stuff into the peppers.
- Separate the egg whites into a small mixing bowl and while until they form stiff peaks. Place the yolks in a second bowl along with milk, 1/2 cup of flour, baking powder, baking soda, salt and pepper. Mix until completely combined, then carefully fold in the egg whites.
- Heat up oil to about 350˚F.
- Coat the peppers carefully with the remaining flour. Gently put the floured pepper into the batter and spoon to coat. Carefully place coated pepper into the oil and fry until golden brown.
- Place fried peppers on a paper towel to absorb extra oil.
- Serve with a nice salsa roja.
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