Authentic Mexican Chili Rellenos

Name: Authentic Mexican Chili Rellenos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 fresh Anaheim chile peppers; 1 teaspoon baking powder; 2 eggs, separated; 177 milliliters all-purpose flour; 227 grams package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips; 237 milliliters vegetable shortening for frying

Authentic Mexican Chili Rellenos is a dairy free soup. This recipe serves 6. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 228 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of anaheim chile peppers, baking powder, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Super Bowl. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides.

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Broiler

Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.

Ingredients you will need

Peppers

Cheese

Pepper

Seeds

Water

Equipment you will use

Paper Towels

Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture.

Ingredients you will need

Baking Powder

Egg Whites

Egg Yolk

Equipment you will use

Hand Mixer

Whisk

Bowl

Place flour into a shallow bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Heat the vegetable shortening in a skillet over medium heat.

Ingredients you will need

Vegetable Shortening

Equipment you will use

Frying Pan

Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Ingredients you will need

Shortening

Peppers

Cheese

Pepper

All Purpose Flour

Roll

Dip

Egg

Equipment

Ingredients

Servings:

fresh Anaheim chile peppers 1teaspoon

baking powder 2

eggs, separated 177milliliters

all-purpose flour 227grams

package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips 237milliliters

vegetable shortening for frying

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Masia Puigmolto Can Xa Brut Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.