Recipe courtesy of Charlie's Restaurant and Bar

Chile Rellenos

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. To roast the chiles:
  2. Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;
  3. To make the salsa:
  4. Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;
  5. For assembly:
  6. Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.
  7. Heat the oil to a temperature of about 360 to 375 degrees F.
  8. Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.
  9. To serve, coat the chile in the salsa.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages