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Nutrition Facts
Serving Size 1 servings 337g Recipe makes 4 servings)
Calories 622
Calories from Fat 382		(61%)
Amount Per Serving		%DV
	Total Fat 42.5g	65%
	Saturated Fat 25.6g	127%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 328mg		109%
Sodium 2227mg		92%
Potassium 509mg		14%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 1.8g	7%
	Sugars 5.5g
Protein 38.0g		75%
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Classic Chili Poblano Rellenos

Recipe #396646 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Oct 27, 2009

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

4 -5 servings (change servings and units)

Ingredients

8-10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

Directions

1
Roast the chiles:.
2
Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
3
Keep the broiler on.
4
Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
5
In a large saucepan, heat 1/2" of shortening till very hot.
6
Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
7
Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
8
Serve immediately, accompanied by your favorite salsa. Enjoy!