Authentic & Delicious Mexican Chile Rellenos Recipe

Ingredients

• 6 fresh Anaheim chile peppers
• 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
• 2 large eggs, separated
• 1 teaspoon baking powder
• 0.75 cup all-purpose flour
• 1 cup vegetable shortening for frying

Instructions

1. Gather all of your ingredients and prepare your workspace.
2. Preheat your oven's broiler and position the oven rack approximately 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
3. Arrange the peppers on the prepared baking sheet and broil until the skins are blackened and blistered, approximately 10 minutes. Use tongs to frequently rotate the peppers, ensuring all sides are evenly charred. Transfer the blackened peppers to a bowl and tightly cover it with plastic wrap. Allow the peppers to steam as they cool down, about 15 minutes.
4. Carefully peel the skin off each pepper. Create a slit along the length of each pepper to remove the seeds and core.
5. Rinse the inside and outside of the peppers, then pat them dry with paper towels. Stuff each pepper generously with strips of your favorite Mexican cheese.
6. In a bowl, whisk together the egg yolks and baking powder until well combined.
7. In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form.
8. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the whites. Place the flour into a separate, shallow bowl.
9. Melt vegetable shortening in a skillet over medium heat. Dredge each stuffed pepper in flour, tapping off any excess. Then, dip the floured pepper into the egg mixture, ensuring both sides are fully coated. Carefully place the coated peppers into the hot shortening. Fry the peppers until they are lightly golden brown and the cheese has melted, about 5 minutes per side.
10. Serve immediately and enjoy your homemade chile rellenos!

Nutrition

• Calories: 263 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 357 mg
• Protein Content: 13 g
• Cholesterol Content: 102 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g