Chile Relleno!

Fresh peppers and a light batter make this Chile Relleno a super savory dish!

Recipe Serves: 4-6

Prep time: 45 mins

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Ingredients

8-10 fresh peppers (Anaheim, Poblano, or Pasilla)

12-16 oz of Monterey Jack, Pepper Jack or other mild white “chewy” cheese

8 eggs (separated)

Flour

Salt, Pepper, and garlic powder to taste

¼ to ½ cup olive or canola oil for pan

Step 1 – Prepare Peppers

• Broil 8-10 peppers (lay them flat on a cookie sheet) until skins are seared, slightly blackened on both sides

• Score peppers on one side only• Gently open each pepper to rinse inside its cavity and

remove seeds (seeds will make chile rellenos hot and bitter)

• Cut cheese into rectangular strips (approx 1-1.5 oz. for each pepper) to fit into the cavity of the pepper

• Stuff cavity of each pepper w/cheese

Step 2 – Prepare Coating

• In medium sized bowl - whip egg whites to stiff peaks, then gently fold in yolks – set aside

• In a flat or shallow bowl or baking dish - mix 2 cups flour with salt, pepper and garlic powder to taste – set aside

Step 3 – Coat and Cook

• Dredge stuffed peppers, one at a time in egg then flour mixture, then again in egg and flour mixture to coat well

• Place stuffed/dredged peppers in sauté pan, lightly covered in olive oil, over medium heat

• Cook 4-5 minutes per side – until golden brown• Serve immediately • Top with your favorite guacamole – serve black beans on

the side!

For more great recipesvisit

www.TheBrownLounge.com

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