Mirasol Chile Rellenos
Whole roasted Pueblo Mirasol chiles stuffed with melted cheese, dipped in a light egg batter, and pan-fried until golden.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Cast iron skillet
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 34
- carbs
- 22
- protein
- 20
- calories
- 480
Instructions
- 1
Carefully cut a slit down the side of each roasted chile. Scoop out the seeds, but leave the stem attached.
- 2
Place a stick of cheese inside each chile. Gently press the edges closed.
- 3
Beat the egg whites until stiff peaks form and hold their shape. Gently stir in the yolks and a pinch of salt.
- 4
Coat each stuffed chile lightly with flour. Shake off any extra flour.
- 5
Dip each floured chile into the egg batter. Make sure it is completely coated.
- 6
Heat oil in a cast-iron skillet over medium-high heat.
- 7
Fry a few chiles at a time, turning them carefully. Cook until golden brown on all sides, about 3 to 4 minutes.
- 8
Drain the chiles on paper towels. Serve them warm with red chile sauce on top.
Chef's tips
Keep the stem attached so the chiles are easy to hold. Fry just a few at a time to keep the oil hot.
Storage
Best eaten immediately; not recommended for storage as batter turns soggy.
Reheating
Reheat in a 350°F oven for 8-10 minutes to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Tearing the skin of the chile while scooping out the seeds.
- •Beating the egg whites too much, which makes the batter go flat.
Serving suggestions
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