Chile Rellenos (Stuffed Peppers) Recipe

Chile Rellenos (Stuffed Peppers) Recipe

by Liv | Published on February 6th, 2009, 3:13 pm | Food

One of the recipes we've been trying to revamp recently is Chile Rellenos, a basic fried Mexican stuffed pepper recipe. It's a favorite in our house, and we've been trying out a lot of different tests in the kitchen to perfect a way of reducing the fat and calories in the dish while maintaining the terrific street vendor taste of this original Mexican comfort food. Today we found it... and being this is a "classic" post on greensboring I've decided to go back and update the original recipe to share. So if you ever wanted to know how to make Chile Rellenos, then here's your guide.

How to make Chile Rellenos
Ingredients & Materials:

When shopping for Chiles, look for a thick fleshed, straight Chiles large enough to hold the rellenos. Yes the Anaheim peppers used in this recipe were named for the city of Anaheim, California, similar peppers can be used if you wish, and often in certain areas other names will be used. Look by shape and you should be OK.

Directions:
1.Preheat oven to 450F

2.Turn stove top to medium-high, and burn outside of peppers (Yes burn, till black) directly on element or flame with no pan.

3.Rinse peppers and scrape burnt skin off with edge of knife.
4.Make vertical incision in peppers, de-seed.
5. Mix crème cheese and shredded Cabot Cheese in bowl, and stuff in peppers and close.

6.Roll pepper in flour, egg (substitute) & batter peppers.

7.Place each battered pepper on a square of tin-foil and drizzle each with 1 teaspoon of olive oil. Tent foil and loosely crimp close the ends upwards to prevent the oil from leaking.

8.Bake for 15 minutes in oven

9.Remove from oven, plate immediately, (opening with tongs of course) and garnish with sour creme & salsa.

Problem is, as you've demonstrated, it's a lot of work. The Poblano's on north Battleground does a good job, cheap.

Might need to stop by and get some... But this aren't too bad.