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Chilies Rellenos

Chilies Rellenos recipe image
These traditional Chilies Rellenos feature mild Anaheim peppers blistered and peeled, then generously stuffed with a seasoned mixture of mozzarella, Monterey Jack, and herbs. The stuffed peppers are chilled, coated in an egg and cornmeal batter, and deep-fried until golden and crispy. Serve immediately with your favorite salsa for a satisfying and classic Mexican-inspired main dish.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1729.6
Dietary: Gluten-free, Vegetarian
Description
These traditional Chilies Rellenos feature mild Anaheim peppers blistered and peeled, then generously stuffed with a seasoned mixture of mozzarella, Monterey Jack, and herbs. The stuffed peppers are chilled, coated in an egg and cornmeal batter, and deep-fried until golden and crispy. Serve immediately with your favorite salsa for a satisfying and classic Mexican-inspired main dish.
Ingredients
  • 6 Anaheim Or any mild long gre
  • 2 tablespoons Chopped fresh cilantro or pa
  • 2 cups Vegetable oil
  • 1/4 teaspoons Salt
  • 1/4 lbs Mozzarella cheese, grated
  • 1/4 teaspoons Pepper
  • 1/4 lbs Monterey Jack cheese, grated 1 Egg
  • 1 teaspoons Minced garlic
  • 2 tablespoons Milk
  • 1/2 teaspoons Dried thyme
  • 1 cups Yellow cornmeal
  • 1/2 teaspoons Dried oregano
  • 1 cups Mild or hot tomato salsa
Directions
  1. 1
    MAKE A SLIT WITH THE TIP of a paring knife in the pepper at the cap.
  2. 2
    Place the oil in a deep saucepan and heat to a temperature of 375F (191C).
  3. 3
    Have a bowl of ice water handy.
  4. 4
    Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over.
  5. 5
    Remove with tongs, and plunge into the ice water.
  6. 6
    Repeat until all peppers are fried.
  7. 7
    When cool enough to handle, gently rub off the skin.
  8. 8
    Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole.
  9. 9
    Set aside, reserving the oil.
  10. 10
    In a bowl,
  11. 11
    mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.
  12. 12
    Gently stuff the mixture into the peppers, securing them with toothpicks.
  13. 13
    Chill for 30 minutes.
  14. 14
    Beat the egg with the milk.
  15. 15
    Roll the peppers in the mixture, and then roll in cornmeal.
  16. 16
    Heat the reserved oil to 375F (191C).
  17. 17
    Fry the peppers for about 3 minutes, or until golden brown.
  18. 18
    As you fry, be careful not to crowd the pan.
  19. 19
    Remove the peppers from the pan with tongs,
  20. 20
    drain on paper towels, and repeat until all peppers are fried.
  21. 21
    Serve immediately, accompanied by salsa, if desired

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1729.6kcal
% Daily Value *
Total Fat 190.6g294%
Saturated Fat 51.6g258%
Cholesterol 29.7mg10%
Sodium 179.3mg8%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.3g2%
Sugars 0.5g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilies, relenos, anaheim, peppers, mozzarella, monterey jack, cornmeal, fried, stuffed, mexican, main dish, vegetarian, gluten free, cheese, cilantro, garlic, salsa, comfort food
Read it online: https://www.chefs-mate.com/recipe/chilies-rellenos/