Recipe

Authenic Chile Rellenos Recipe

Add Step-by-Step Photos	Mamat / All my dishes 1 year, 4 months ago This recipe is so good and authenic it goes great with beans and rice.there's nothin better then a good stuffed chili! Prep:60m Cook:60m Servings:5	Mamat
	mexican

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Fans

cookinggoo

jimrug1

mamalou

Ingredients

10 big pablano peppers

6 eggs

2 packs fresco queso

2 cups oil

1 jar of green chili

1 8 oz pack 0f monterey jack and cheddar cheese

Directions

First you must burn the top layer of the peppers all over i use a tortilla pan for this but be real careful you only want to burn the skin.

next you set the peppers aside for about 15 minutes until cool

then peel the skin off the peppers carefully try not to tear the peppers when doing this after thats done.

useing a small knife carefully cut the stem and seeds out try not to tear peppers this is the opening you will use to to stuff the peppers.now heat up your oil on med high heat.

next you will need your eggs.crack your eggs in a bowl but only the whites do not put the yoke in. then useing your mixer mix the eggs on high speed until really fluffy you may have to repeat this process throughout the next step.ok now dip your peppers in the egg batter and put in your hot oil only until light brown on both sides.you will need to refluff your eggs every once in awhile.

now put them in a bakeing dish do not put them on top of each other you will need two dishes . heat your oven to 300.then stuff your peppers from the opening at the top of the peppers.

c ut the queso fresco in slices as much as you want i like about three slices per pepper.be careful the cheese will crumble easily.then you pour the jar of green chili sauce over both pans of peppers next you need the monterey and cheddar cheese sprinkle over the top of both pans now put in the oven for about 1 hour check on it if the cheese startes to burn cover with foil but it should'nt.you can also you's steak beef or chicken in these just precook you meat and put in with the cheese

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Comments

krumkake 1 year, 4 months ago said:
Your picture made my mouth begin to water immediately - thank you for the authentic recipe...we will love these, I'm sure!

cookinggood 1 year, 4 months ago said:
This looks wonderful!!
Thanks,

jimrug1 1 year, 4 months ago said:
These sound wonderful. I will add this recipe to do when my poblano peppers start coming in.. Thanks Jim

PS>> Great Photo. Made me hungry just looking at it...;-)~

mamalou 1 year, 2 months ago said:
One of my favorite meals!! Thanks so much!