Maria's chiles rellenos
Maria's chiles rellenos
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 4
1 (1-pound, 11-ounce) can roasted Anaheim peppers 1/2 pound Jack cheese 3 eggs 1 tablespoon flour Salt, pepper Oil for frying 1 cup bottled chipotle salsa 1 cup Mexican crema, plus more for serving Cilantro sprigs, for garnish

Step 1 Remove 8 peppers from can and save rest for another use. Cut cheese into 3x1/2-inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing too much. (They will tear a little, but that's OK.) Set aside.

Step 2 Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt and pepper to taste. Set aside.

Step 3Beat whites in bowl of electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Gently fold yolks into whites.

Step 4Pour 1/4-inch oil into large skillet and heat over medium-high heat. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed and golden brown, about 2 to 3 minutes per side.

Step 5While peppers are frying, combine salsa and crema in small saucepan and heat over medium-low heat until heated through, 4 to 5 minutes. Garnish with cilantro and serve immediately with sauces and a little extra crema if desired.

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