CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stuff each chile with cheese, and set aside.
- Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
- Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
- May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
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Timothy Hawkins
[email protected]Not bad, but not great either. The chiles rellenos were a bit dry and the sauce was bland.
arfa khater
[email protected]I've made this recipe several times and it always turns out great. The chiles rellenos are always tender and flavorful, and the sauce is the perfect complement. I highly recommend this recipe!
Ahtisham Haider
[email protected]These were delicious! I made them for a party and they were a hit. Everyone loved them.
Adalat hussain Shah
[email protected]My family loved these chiles rellenos! The flavors were amazing, and the poblano peppers were perfectly roasted and tender. The only thing I would change is to use less cheese next time, as it was a bit too rich for my taste.