Description
Classic Chiles Rellenos made with roasted Anaheim peppers stuffed with cheddar cheese, dipped in a light batter, and fried until golden and crispy for a traditional Mexican dinner.
Ingredients
Scale
- 12 Anaheim chile peppers, charred and peeled
- 1 pound Cheddar cheese, cut into 12 strips
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 egg, beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon canola oil
- Oil for frying
Instructions
- Remove seeds and membranes from the chile peppers.
- Stuff each pepper with one strip of cheddar cheese.
- In a bowl mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and canola oil until smooth batter forms.
- Place remaining 1/2 cup flour on a shallow plate.
- Heat about 1 inch oil in a heavy frying pan over medium-high heat.
- Roll each stuffed pepper in flour.
- Dip the floured pepper into the prepared batter until fully coated.
- Carefully place peppers into the hot oil.
- Fry in batches until lightly browned on both sides.
- Remove and drain on paper towels before serving.
Notes
- Use canned green chiles if fresh ones are not available.
- To prepare fresh chiles, char them over a flame then peel the skins.
- Remove seeds and membranes to control heat level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 360
- Sugar: 3
- Sodium: 620
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 17
- Cholesterol: 65