Tia Caro's Chile Rellenos Recipe

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Tia Caro's Chile Rellenos
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Ingredients
9
Count
Nutrition
1980
Calories
Total time
35
Minutes
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Ingredients:

  • 7 anaheim chilies, with stems
  • 4 cups flour
  • 1 1/2 tsp salt (to taste)
  • 1 1/2 tsp pepper (to taste)
  • 7 rectangular slices colby-monterey jack cheese
  • 5 cups oil , to allow peppers to fry (depends on the pan being used)

Directions:

  1. First, broil peppers in oven on a cookie pan until they are roasted on both sides, not burnt, so that they can be peeled. They will be black in some areas and you will have to flip them. Hearing a pop is normal. You can cut of the tip of the pepper if you would like.
  2. When the peppers are done wrap them all together in a wet/damp cloth to cool. After about 10 minutes they will be cool enough for you to peel them.
  3. To peel the pepper, simply take off the skin. Be careful not to peel the pepper itself. Its fine if the stems fall off, but try to keep them intact so that it is easier when they fry.
  4. Get the cheese and stick a slice inside the pepper. Or with whatever you desire.
  5. Now is the time to begin heating up the oil, so that it is nice and HOT when you have finished the batter. Keep the oil at a high level. And make sure the pan or fryer you are using is deep. The oil sude be half way full in the fryer or pan you are using.
  6. Place the flour on a plate or flat surface. Add salt & pepper for taste. Coat the peppers in the flour. They are now ready to be dunked in the batter.
  7. To make the batter get a medium sized bowl and add in the 5 egg whites. Save the yolks. Using a hand mixer at its highest speed, fluff the egg whites. Make sure they are very fluffy and not runny.
  8. Add in the cream of tartar, salt & pepper into the bowl.
  9. Once this is done add the egg yolks and a tbsp of flour. Continue mixing with the hand mixer.
  10. After the batter is prepared, completely cover the pepper in it. You can submerge them if this is easier.
  11. After being dunked in the batter place the pepper in the HOT oil. Be careful NOT to throw it in the oil or put your fingers in it.
  12. Let the pepper fry for about a minute or so and flip it. This can sometimes be tricky, so I like using two forks.
  13. They are done when the batter is golden brown. Take them out of the oil and place them on a plate with several paper towels. Let them cool for a few minutes then ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1980.17 Kcal (8291 kJ)
Calories from fat 1588.03 Kcal
% Daily Value*
Total Fat 176.45g 271%
Cholesterol 116.91mg 39%
Sodium 2489.38mg 104%
Potassium 538.43mg 11%
Total Carbs 87.1g 29%
Sugars 0.24g 1%
Dietary Fiber 9.59g 38%
Protein 17.54g 35%
Iron 6.2mg 34%
Calcium 274.7mg 27%
Amount Per 100 g
Calories 566.73 Kcal (2373 kJ)
Calories from fat 454.5 Kcal
% Daily Value*
Total Fat 50.5g 271%
Cholesterol 33.46mg 39%
Sodium 712.47mg 104%
Potassium 154.1mg 11%
Total Carbs 24.93g 29%
Sugars 0.07g 1%
Dietary Fiber 2.74g 38%
Protein 5.02g 35%
Iron 1.8mg 34%
Calcium 78.6mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53.5
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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