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Chile Rellenos

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Monday, 07 May 2012 13:56


  • 4 - 6 poblano peppers
  • 3 eggs separated
  • 8 oz Monterey jack cheese (or what ever cheese you prefer)
  • 1/2 cup all purpose flour
  • cumin
  • Chile powder
  • coriander powder

roasted poblanos


  • Roast the peppers under the broiler, or on the grill until the skin of the peppers has blackened and blistered. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cool water to peel off the skins.  Carefully cut a small slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels.
  • Cut your cheese into sticks around 3/4" square, and long enough to fit in the peppers.  Stuff the cheese sticks into the pepper being careful not to split the pepper wide open.
  • season your flour with the cumin, chile powder and coriander powder.  dredge the peppers in the flour.
  • whisk the egg whites until stiff peaks form, then fold in the egg yolks.
  • Heat vegetable shortening in a skillet over medium heat. Dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 3 minutes per side.


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