Chile Relleno

 

Woooooo, now this is a good deal!  Spicy and cheese all in one meal!  One of my favorite things to get at our local Mexican Restaurant.  But, like I said before, who can go out to eat all the time?  We certainly cannot.  That’s why I decided to give it a go and try making my own Chile Rellenos!  At first, I thought it was going to be super difficult, but it proved to be quite the opposite.  Time consuming, yes, but not difficult at all.  Super awesome, because I was thinking to get an awesome meal, like the one you get at the Mexican joint, would be such an ordeal.  So this was a big win for me!

Ive actually made this quite a few times and even incorporated it into a burger, you can get that recipe here: http://heavenlyplate.com/2016/08/31/chile-rellano-burger/

I just love making this!  Even one of my boys loves it (not so much for the picky eater, but he doesn’t like spicy.)

This is the perfect amount of spicy, cheesy, and easy! 😉

 

 

 

 

Ingredients:

2 Poblano chiles

3 eggs (separate the yoke from the whites, save both)

1/2 cup vegetable oil

1 cup quesadilla cheese (you can use any cheese you like, just make sure it melts easily)

 

Directions to make the Chile Relleno:

Rub a small amount of vegetable oil on the peppers.

Burn chiles over an open flame ( I did mine over the stove, you can use your grill if you don’t have gas)

Place the charred peppers in an airtight container for 10 minutes, this allows the peppers to steam in their own heat.

Under a low stream of cold water, carefully peel off the burnt skin of each pepper.  Pat dry with a paper towel and set aside.

Cut the tip of the pepper so you can fill it with cheese.  Carefully pack each pepper with enough cheese to almost fill it.

Heat vegetable oil in fry pan over medium heat.  While oil is heating prepare the egg mixture.

Mix egg whites with electric mixer until peaks form, then add the yolks and stir gently until combined.

Using the stem of the peppers, dip chiles into egg mixture and then into the hot oil.  Fry the peppers on each side, until golden brown.  Remove from oil and let them drain on paper towel.