chiles rellenos

How To Make chiles rellenos

• 1

  Make a neat slit down one side of each chili. Place them in a dry pan over medium heat turning frequently until the skins blister. Remove to a plastic or paper bag and close the bag and let sit 20 minutes. Remove the skin from the peppers and remove the seeds through the slits keeping the pepper whole. Dry and set aside.
• 2

  Peel the potatoes and cut them into small chunks. Heat a pan of boiling salted water and cook the potatoes just until tender. Drain.
• 3

  Put the cream cheese and Cheddar cheese in a bowl and add the potatoes and mix gently. Season with salt and pepper. Spoon the filling into each pepper and wrap them in plastic wrap and refridgerate for 1 hour.
• 4

  Beat the egg whites until stiff. Whisk the egg yolks until pale yellow. Gently fold the egg whites into the egg yolks
• 5

  Place the flour on a separate plate. Season with salt and white pepper. Bring oil in a pan to 375 degrees. Coat the chilis in flour then in the egg mixture.
• 6

  Fry in batches until golden and crisp. Drain on paper towels.
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