Chilies Rellenos
Recipe: #15496
November 02, 2014
Categories: Side Dishes, Snacks, Cheese, Eggs, Appetizers, Peppers Mexican, Fathers Day, Sunday Dinner, Deep Fry, more
"I'm not usually wild about foods coated in batter and fried, but these are VERY good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (170.2 g)
- Calories 311.5
- Total Fat - 14.6 g
- Saturated Fat - 7.9 g
- Cholesterol - 188 mg
- Sodium - 781.7 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 2.2 g
- Sugars - 2.2 g
- Protein - 22.9 g
- Calcium - 540 mg
- Iron - 1.1 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain and rinse the chilies, and cut a slit down the side of each; gently remove seeds& pith inside.
Step 2
Stuff each chili with a 1/2-inch square piece of cheese ( should be about 1 inch shorter than the chili); slightly overlap the cut edges of the chili to hold cheese inside.
Step 3
Roll each chili in flour in a shallow pan to coat all over, gently shaking off excess.
Step 4
Beat the egg whites into soft peaks.
Step 5
Separately beat the yolks with 1 Tbs water plus the flour and salt until thick& creamy.
Step 6
Fold the beaten whites into the yolk mixture
Step 7
Heat about 1 1/2 inch of oil in a large skillet over medium heat.
Step 8
Dip the stuffed chilies into the fluffy batter, place them in a saucer, and slide them into the hot oil.
Step 9
When the bottoms are golden brown, gently turn, using a spatula and a fork, and cook other side, 3-4 minutes per side.
Step 10
The coating will be fluffy.
Step 11
Drain on paper towels.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chilies, look for ones that are firm and have a vibrant color.
- Be sure to use Monterey Jack cheese for the best flavor.
- Substitute almond flour for all-purpose flour: Almond flour is a healthier alternative to all-purpose flour as it is gluten-free and contains more fiber, vitamins, and minerals. It also gives a nutty flavor to the dish, which can be a pleasant addition.
- Substitute vegan cheese for Monterey Jack cheese: Vegan cheese is a great option for those looking for a plant-based alternative to dairy cheese. It is also cholesterol-free and contains no animal products, making it an ideal choice for those following a vegan diet.
Vegetarian Chilies Rellenos Substitute the Monterey Jack cheese with a vegan cheese of your choice. Omit the egg whites and yolks, and use a vegan-friendly batter instead. Fry in a non-dairy oil such as coconut or avocado oil.
Vegan Chilies Rellenos Substitute the Monterey Jack cheese with a vegan cheese of your choice. Omit the egg whites and yolks, and use a vegan-friendly batter made with a combination of chickpea and rice flours. Fry in a non-dairy oil such as coconut or avocado oil.
Spanish Rice: This flavorful side dish is a great accompaniment to Chilies Rellenos, as it has a similar flavor profile with its spicy tomato sauce and herbs. The rice is cooked in a tomato-based sauce with garlic, onion, and cumin, making it the perfect complement to the spicy cheese-filled chilies.
Mexican Street Corn: This classic Mexican side dish is a great accompaniment to Spanish Rice, as it has a similar flavor profile with its creamy, spicy sauce and herbs. The corn is cooked in a creamy sauce with garlic, chili powder, and cotija cheese, making it the perfect balance to the tomato-based Spanish Rice.
FAQ
Q: How long should I fry the chilies?
A: Fry each side for 3-4 minutes, or until the coating is golden brown.
Q: What type of coating should I use?
A: You can use a simple flour-based coating or a more complex mixture of spices and herbs. Experiment to find the combination that you like best.
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Fun facts:
The first chilies rellenos recipe appeared in the Mexican cookbook El Cocinero Mexicano, written by Mexican gastronomist Francisca X. de Velasco in 1831.
In the 1950s, the famous American actress Marilyn Monroe was rumored to have a fondness for chilies rellenos and was often seen ordering the dish in Mexican restaurants throughout Hollywood.