Chile Relleno Recipe

Step 1

Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.

Step 2

Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.

Step 3

Once cooled, peel off the blackened skins.

Step 4

Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.

Step 5

Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.

Step 6

Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.

Step 7

Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.

Step 8

Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.

Step 9

Fry each pepper about 2-3 minutes each side, or until they are a golden brown.

Step 10

Remove the peppers and set them onto a paper towel lined plate to drain excess oil.

Step 11

Serve with your favorite salsa or sauce!