Recipe by rmkrogman
"This authentic recipe for chiles rellenos (stuffed chile peppers) was adapted from the advice of several Hispanic friends. Serve with salsa and a sprinkling of cheese. Give it a try!"
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cotija cheese, divided
vegetable oil for frying
This is very easy and quick. Although you do need a gentle hand with the peppers once they're broiled! They fall apart very easily. I've made other versions of chilli rellenos and either poblano or Anaheim chillies can be used. It is not necessary to put the broiled chillies in boiling water and then ice water-although if you have house plants they will appreciate the water once you're done with it! Simply put in a bowl and cover with plastic wrap for about 5 minutes before peeling. I think any melting Mexican cheese can be used. If you can't find one try another. But it should probably be shredded as opposed to cut in chunks because the chillies cook so quickly the cheese doesn't have a chance to melt. And obviously have all the lovely Mexican condiments to accompany these babies!
Very good - but I am very partial to our restaurant's recipe. I could not find cotija cheese, so used queso blanco instead. I may make these again, but probably will just go to the restaurant for them.
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles Rellenos Autenticos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
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