Chile Rellenos

1. 1

   Slit the chiles lengthwise and remove the seeds.

2. 2

   Stuff with the cheese, using toothpicks to hold the chiles closed.

3. 3

   In a large bowl, beat the egg whites with an electric mixer until soft peaks form.

4. 4

   Add the flour, baking soda, salt, and the yolks and mix until well blended.

5. 5

   Heat the oil to 350 degrees F in a large deep skillet over medium heat.

6. 6

   Working in batches, dip the stuffed chiles into the batter and fry, turning once, until golden brown, about 3 minutes per side.

7. 7

   Drain on paper towels.

8. 8

   Serve with Hatch salsa ranchera.

9. 9

   Recipe from Melissas Hatch Chile Cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.