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Ingredientes
- 8 x fresh California or possibly poblano chiles Oil as needed
- 1 lb Jack cheese Flour as needed
- 4 x Large eggs separated
- 2 c. corn oil
Direcciones
- Heat the oven to 350 degrees. Wash and dry the chiles. Place them in a baking pan and drizzle them with a little oil. Roast them 20 min, turning them over after 10 min. Remove them from the oven and let them cold completely. Carefully remove the peel from each chile, leaving the stem ends intact.
- Cut the cheese into 8 pcs the size of the chiles. Gently cut a small slit at the top of each chile and carefully cut off the seed cluster. Place a piece of cheese inside each. Place 1/4 c. of flour on a dinner plate. Dredge each side of each chile till completely covered, adding more flour to the plate as needed.
- Beat the egg whites till stiff. Add in 1 1/2 Tbsp. of flour to the whites and beat. Add in the yolks all at once and blend till well mixed.
- Heat 2 c. of oil in a heavy skillet till very warm. Submerge the chiles in the egg batter, holding them by the stems, 1 at a time. When they're completely coated, place 2 to 3 chiles at a time into the warm oil; don't crowd them. When golden on the bottom, 3 to 4 min, turn the chiles over and cook the other side till golden. Drain them on paper towels. Serve the rellenos plain or possibly with a sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 517 | |
| Calories from Fat 504 | 97% |
| Total Fat 56.95g | 71% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.16g | |
| Cholesterol 104mg | 35% |
| Sodium 34mg | 1% |
| Potassium 33mg | 1% |
| Total Carbs 0.19g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 3.1g | 5% |
