CHILES RELLENOS | How To Make Chiles Rellenos | Recipes From My Cookbook

Today I am showing you how to make chiles rellenos which are a Mexican style stuffed and fried poblano pepper. I am taking a page right out of my cookbook and showing you an easy recipe.

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______________________________
0:00 Intro
0:12 Prep The Peppers
2:48 Stuff The Peppers
3:06 My Cookbook
3:47 Egg Batter Mix
4:15 Dredge Coat and Fry
_______________________________

⭐️ CHILE RELLENOS (PICADILLO)
https://youtu.be/CC8b_WdIX1c
⭐️ CHILE RELLENOS (Potato and Cheese)
https://youtu.be/vD2SnyXN3FI
⭐️MEXICAN RICE RECIPE
https://youtu.be/YNAuDWoYoSQ

INGREDIENTS
1 lb (454 g) fresh poblano peppers (5 to 6 peppers)
6 chilled large eggs (separated whites from yolks)
1/2 cup all-purpose flour (dredging for stuffed peppers)
1 lb (454 g) russet potatoes
1 clove of garlic
1 1/2 Tbsp (21 g) unsalted butter
8 oz (227 g) mozzarella cheese shredded
salt and pepper to taste
Enough oil to fill frying pan a half-inch deep
12 toothpicks

HOW TO PREPARE THE PEPPERS
- Completely char the skin of the poblano peppers by placing them directly on your stovetop burner flame and turning until the outside skin is charred and blistered
NOTE: Try to char skin quickly as this process can overcook the peppers making it difficult to stuff late. Also, be sure to work in a well-ventilated area or working space when charring.
- Place all charred peppers in a large bowl, cover with cling film and allow to set for 15 to 20 minutes
NOTE: rub oil all over the skin of your hands or wear disposable gloves when handling the peppers to avoid skin or eye irritation
- After charred peppers have set, start peeling and wiping off the charred skin
- After peeling off the charred skin, make a small vertical slit, be sure not to pierce the backside of the pepper
- Now remove all the seeds from the inside of the pepper, rinse and pat dry
- Set peppers aside until ready to stuff

POTATO CHEESE FILLING
- Peel, rinse, and chop potatoes into large chunks
- In a pot add peeled chopped potatoes, one clove of peeled garlic, and water covering the potatoes by half an inch
- Bring the pot to a boil and cook potatoes until fork tender
- Once potatoes are tender, drain the water and return to the pot
- Now add unsalted butter, salt, pepper to the potatoes and mash well
NOTE: I also like to add smoked paprika and sautéed onions for extra flavor
- Once mashed potatoes are cooled add shredded cheese and combine well

STUFFED PEPPERS PREPARATION
- Take each cleaned pepper and stuff with potato cheese filling
- Now take two toothpicks, close and secure seam
- On a large plate add all-purpose flour
- Now completely dredge and coat each stuffed pepper
NOTE: Dredging stuffed peppers with flour will help the egg batter adhere to the stuffed pepper.

EGG BATTER PREPARATION
- Between two bowls, divide and remove egg yolks from egg whites
- In a large chilled bowl add the egg whites
- With a hand mixer beat until stiff peaks start to form
- Once stiff peaks form, add egg yolks one by one and continue mixing until combined well

COOKING STUFFED PEPPERS
- Take each stuffed and dredged pepper and dip into egg batter coating it completely
- Then quickly and carefully place in a preheated pan with oil to fry
NOTE: Fry oil should be at 350 ºF / 176 ºC
- Once the first side is cooked and golden brown, using 2 spatulas, carefully flip to the other side
- Continue to fry each stuffed and battered pepper until the egg batter is cooked and golden brown
- Once your chiles rellenos are cooked, BE SURE to remove toothpicks before serving and eating
- Enjoy with a side of Mexican Rice and salad
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

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Видео CHILES RELLENOS | How To Make Chiles Rellenos | Recipes From My Cookbook канала Simply Mamá Cooks