A: | 8 poblano chiles |
B: | 4 egg whites |
1/2t salt | |
C: | 4 egg yolks |
1T flour | |
D: | 16oz Jack cheese, shredded |
chorizo or seasoned meat | |
E: | 1/4C flour |
F: | 2C chile-tomato sauce |
G: | cilantro |
black olives, sliced | |
1. | Roast and peel (A), remove seeds. This can be done directly over a gas stovetop, make sure the peppers are evenly black all over and place into a paper bag for a few minutes to soften, then brush off skin. |
2. | Beat (B) until soft peaks form. Mix (C) to form batter, do not overbeat. |
3. | Stuff chiles with (D). Use toothpicks as needed to hold shut. |
5. | Dredge peppers in (E), dip quickly in batter and fry in 1cm of 375F oil about 30 seconds on all sides until golden brown. |
6. | Top with (F) and Garnish with (G). |
$Id: chile_relleno,v 1.2 2008/06/30 02:17:41 deaven Exp $
Recipe
Card
Ingredient list only (can be imported to MyFitnessPal)