Stuffed chillies

Stuffed chillies

Chiles rellenos

From
M is for Mexican
Serves
4
Prep
20 mins
Cooking time
40 mins

Ingredients

Quantity Ingredient
4 poblano chillies
250g oaxaca cheese or mozzarella, grated
1 litre vegetable oil, to fry
80g plain flour
1 teaspoon sea salt
2 eggs, separated
see method for ingredients, to serve

Method

  1. Arrange the poblano chillies in a roasting tin and place under a medium-hot grill (broiler) for 10 minutes on each side until blackened.
  2. Transfer the chillies to a bowl and cover with clingfilm (plastic wrap) for 5 minutes to allow the skins to steam loose. Peel off the skins, then carefully cut down one side without cutting right through. Remove the seeds, then stuff with the grated cheese.
  3. Heat the vegetable oil in a large frying pan until it reaches 180ºC, or until a cube of bread dropped in turns golden within 30 seconds.
  4. Season the flour with salt. Dip each stuffed chilli into the seasoned flour. Whisk the egg whites until they form soft peaks, then gently fold in the yolks and sea salt. Dip the floured chillies into the eggs, then immediately drop into the hot oil. Fry for 2–3 minutes until golden-brown and crisp, and transfer to a plate lined with kitchen paper.
  5. Serve immediately along with the pico de gallo.
Tags:
Mexican
Mexico
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