Hello Everyone,

Here is a Mexican Recipe for you to try. 😍

🇲🇽 Chile Relleno

Chiles Rellenos are one of the best known and loved Mexican foods. These cheese stuffed, mild deep fried chili peppers are usually served with a tomato sauce, salsa roja, and rice and beans.

Ready in: 60 minutes
Servings: 4

Ingredients

Chili Peppers:

8 Fresh large Anaheim Chili Peppers
200 Grams Asadero Cheese (White Mexican Cheese). You can also use Asiago or Monterey Jack Cheese
2 Eggs, separated
1 tsp. Baking Powder
100 Grams all-purpose Flour
Vegetable Oil for frying
Salsa Roja:

500 Grams roughly chopped Tomatoes
½ White Onion
2 Cloves of Garlic
½ tsp. Salt
1½ Deciliter Water

1. Preheat the oven's broiler and set the oven rack high up in the oven. Line a baking sheet with aluminum foil. Place the chili peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides.

2. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

3. Rinse the cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels.

4. Stuff the peppers with strips of the cheese. Close them with a toothpick.

5. Make the salsa roja. Add all the ingredients to a blender, and blend until smooth.

6. Heat 2 tablespoons of oil in a pan. Slowly pour the blended mixture into your pan with the hot oil and simmer for about 10 minutes.

7. While the sauce is cooking, whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture.

8. Place the flour into a shallow bowl.

9. Heat the vegetable oil in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot oil. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. Remove from the oil to a serving platter and pour the tomato sauce over the peppers.

Hope you Enjoy this recipe ❤😍
All the best with the recipe.
LuckyEthel (Caroline) 🇬🇧