A dish that captures the essence of Mexican culinary artistry, Chile Rellenos is a feast for the senses. This authentic recipe brings to your kitchen the vibrant flavours and textures that are emblematic of Mexico’s rich cultural heritage. Each pepper, perfectly charred and filled with the creamy goodness of queso asadero, is a celebration of contrasts.
Ingredients:
- 6 fresh Anaheim chillies
- 1 (8 oz.) package of Mexican white cheese, cut into 3/4-inch strips
- 2 large eggs, separated
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
Method of cooking:
Prepare the chiles: Preheat the broiler in your oven. Place the Anaheim chillies on a baking sheet and broil until their skins are blackened and blistered, turning them frequently to ensure even charring.
Steam the chiles: Once blackened, place the chiles in a bowl and cover tightly with cling film. Steam them while they cool, which will make the skins easier to remove.
Peel and stuff the chiles: Once they’ve cooled, remove the skins, cut a slit in the side of each chile and remove the seeds and core. Rinse the chiles, pat them dry and stuff them with strips of queso asadero.
Make the egg mixture: In a bowl, whisk the egg yolks with the baking powder. In a separate bowl, beat the egg whites until stiff. Gently fold the beaten whites into the yolk mixture.
Dredge and coat the chillies: Pour the flour into a shallow dish. Roll each stuffed chile in the flour to coat, then dip in the egg mixture, covering both sides.
Fry the chiles: Heat the vegetable oil in a frying pan over a medium heat. Carefully drop the coated chiles into the hot shortening and fry until golden brown on both sides and the cheese has melted, about 5 minutes per side.
