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Ranch Chiles Rellenos with Ancho Chile Salsa

January/February 2009

Your rating: None Average: 3.9 (18 votes)

Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles are reliably mild substitutes. You can stuff chiles with almost anything: cheese, shrimp, smoked fish, tuna and sour cream, grilled vegetables or crabmeat. For a larger crowd, the recipe can be doubled. Serve the chiles rellenos with beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.



READER'S COMMENT:
"I loved these. but had trouble keeping the stuffing (cheese) from leaking out while cooking. Maybe I will be neater next time. "
Ranch Chiles Rellenos with Ancho Chile Salsa Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 6 small poblano peppers, or Anaheim chiles
  • 4 ounces Monterey Jack cheese, cut into 6 long strips
  • 1/4 teaspoon dried oregano, preferably Mexican
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 2 large egg whites
  • 1 tablespoon canola oil
  • 3/4 cup Ancho Chile Salsa, (recipe follows)

This recipe calls for:

Preparation

  1. Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper. Wrap in paper towels until cool.
  2. Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese.
  3. Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.
  4. Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.

Nutrition

Per serving: 152 calories; 9 g fat (4 g sat, 4 g mono); 17 mg cholesterol; 11 g carbohydrates; 8 g protein; 2 g fiber; 339 mg sodium; 278 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Vitamin A (37% dv), Calcium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1 lean meat, 1 1/2 fat



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Recipe Categories

Preparation/ Technique
Broil
Saute
Meal/Course
Dinner

Holiday
Cinco de Mayo
Type of Dish
Main dish, vegetarian
Ethnic/Regional
Mexican
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
January/February 2009

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