Chiles Rellenos

Warning: This is not a real recipe. It was generated using an AI.

Recipe: Chiles Rellenos 🔗

A photograph of a plate of Chiles Rellenos, generated by AI

Ingredients 🔗

  • 4 large poblano peppers
  • 8 ounces Oaxaca or mozzarella cheese, cut into 4 strips
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, separated
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/2 cup salsa

Directions 🔗

Step 1 🔗

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place the peppers on the prepared baking sheet and bake in preheated oven until skins are blistered and blackened, about 20 minutes. Allow to cool slightly. Peel off the blackened skin. Make a slit down one side of each pepper, remove seeds and membranes and stuff each pepper with a strip of cheese. Set aside.

Step 2 🔗

In a medium bowl, mix together the flour, baking powder, egg yolks, and salt until smooth. Beat egg whites in a separate bowl until stiff peaks form; fold into the batter.

Step 3 🔗

Heat oil in a deep skillet over medium heat. Dip each pepper into the batter to coat; carefully place in hot oil. Fry until golden brown on both sides; drain on paper towels. Serve with salsa as desired.

Preparation, cooking time and yield 🔗

Preparation time: 15 minutes Cooking time: 25 minutes
Yield: 4 servings