Ingredients and Weight:
- 8 large poblano peppers (1 pound)
- 1 pound Monterey Jack cheese, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup egg whites
- 1/2 cup flour
- 1 cup vegetable oil, for frying
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Roast the poblano peppers over an open flame or under a broiler until charred. Place peppers in a paper bag and let steam for 10 minutes.
- Carefully remove the charred skin from the peppers. Cut peppers lengthwise and remove the seeds and ribs.
- In a large bowl, combine the cheese, black beans, corn, onion, garlic, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Stuff the pepper halves with the filling.
- In a shallow bowl, whisk together the egg whites and flour. Dip the stuffed peppers into the egg white mixture, then carefully place them in the hot vegetable oil.
- Fry the peppers until golden brown on all sides. Remove from oil and drain on paper towels.
Nutritional Information:
- Calories: 350 per serving (approx.)
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and flavorful
- Crispy exterior and creamy interior
- Perfect combination of spicy and mild flavors
- Suitable for American taste with Mexican inspiration
User Comments:
- "The best Chiles Rellenos I've ever had! The filling was so flavorful and the crispy coating was perfect."
- "These are a must-try for any fan of Mexican food. They're absolutely delicious and easy to make."
- "I love the combination of the sweet peppers with the spicy filling. It's a great dish for a party or special occasion."
Special Precautions and Tips:
- When roasting the peppers, be careful not to burn them too much. You want the skin to blacken slightly but not completely.
- Be gentle when removing the charred skin from the peppers. You don't want to tear them.
- If you can't find Monterey Jack cheese, you can substitute another mild cheese, such as mozzarella or cheddar.
- Heat the vegetable oil to 350°F before frying the peppers. This will help them cook evenly and prevent them from sticking.
- Serve the Chiles Rellenos with your favorite toppings, such as salsa, guacamole, or sour cream.
