Ranch Chiles Rellenos with Ancho Chile Salsa

4 Ratings
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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. 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 Jesús González, Chef of La Cocina Que Canta.

Jesús González
Source: EatingWell Magazine, January/February 2009

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Recipe Summary test

total:
50 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Associated Recipes

Ancho Chile Salsa

Nutrition Facts

Per Serving:
152 calories; protein 7.8g; carbohydrates 11.1g; dietary fiber 1.5g; sugars 3g; fat 8.9g; saturated fat 3.9g; cholesterol 16.8mg; vitamin a iu 1831.9IU; vitamin c 111.8mg; folate 32.9mcg; calcium 160mg; iron 1.3mg; magnesium 24mg; potassium 277.2mg; sodium 350.7mg; thiamin 0.1mg.
Exchanges:

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