Chili Rellenos

8-10 poblano chilis
8 eggs whites seperated from yolks
2 C flour
1 8 oz bar pepper jack cheese
Salt and pepper to taste
2 T onion powder
2 T garlic powder
4 T tio santi all purpose seasoning
Oil for frying

1. Wash peppers and place in broiler charring the skins of the peppers on all sides. Remove immediately and place into a ziploc bag to sweat for around 20 minutes.
2. Meanwhile place flour and all seasonings in a bowl and mix well and set aside.
3. Seperate egg yolks from egg whites. Place yolks in a small bowl and the whites in a larger bowl adding a little salt and pepper to the whites and set aside.
4. Now take peppers out of bag and one by one peel skins off the outsides. Now make a slit in the sides of the peppers and remove all the seeds from the inside. This is a delicate process but don't worry if it rips a little it will still be fine to fry. Set aside.
5. Cut cheese into small strips placing 1 or 2 inside of each pepper depending on size.
6. Now beat egg whites until stiff with a beater then add one by one each yolk folding it in by hand.
7. Now dip each pepper with the cheese inside first in the flour then into the egg mixture. As soon as dipped in egg they need to be immediately fried in the oil until golden brown on each side with hot oil. They fry fast so keep your eye on them. Serve hot with rice, beans, eggs or tortillas. Add tomato salsa from my next recipe on top and yummy yummy. Enjoy.


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