Fresh peppers and a light batter make this a super savory dish that rivals mexican restaurant fare.

1. Chile
Relleno!
Fresh peppers and
a light batter make
this Chile Relleno a
super savory dish!
Recipe Serves: 4-6
Prep time: 45 mins
Watch the Video

2. 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

3. 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

4. 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

5. 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!

6. For more great recipes
visit
www.TheBrownLounge.com
Watch the Video

7. Thanks