You are going to love how Alan made our Chile Rellenos!
Ingredients:
3 eggs
Vegetable oil
Poblanos, chihuahua cheese and flour – see a prior post on how to char, stuff and freeze poblanos.
Recipe Steps:
Make the coating for the charred, stuffed and frozen poblanos:
1) Take the frozen poblanos out of the freezer about 30 minutes before cooking.
2) In a deep pot (or deep fryer) put in 2-3″ of oil and heat oil to 350-375°F.
3) Take 3 eggs and separate the whites and the yolk.
4) Using a hand mixer, beat low to high, so that the egg whites fluff up with firm peaks.
5) Fold (or mix on low speed) in 1 yolk at a time until blended.
6) Take and hold the semi-frozen poblanos by the stem and roll them one more time in flour and then dip them in the fluffy egg batter – don’t worry it will stick.
7) Gently lay the battered poblanos in the hot oil so it floats on its side until it is a golden brown. Cooking time is about 2 minutes.
8) Flip it to the other side until that side is golden brown. About another minute or two.
The end result is delicious Chile Rellenos! We will save the recipe for the red sauce for another day!
