Chiles Rellenos With Roasted Red Pepper Sauce

Name: Chiles Rellenos With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs red bell peppers; 2 8 large green poblano chiles or (7 ounce) cans fire-roasted green chilies; 1/2 cup fresh orange juice; 1 1/4 teaspoons salt; 6 ounces mild goat cheese; 6 ounces monterey jack cheese, shredded; 6 large eggs, room temperature, separated; 1/4 cup all-purpose flour; 1/4 cup yellow cornmeal; 4 tablespoons vegetable oil; 1 cup frozen corn kernels, thawed and patted dry; 1/2 cup canned black beans, rinsed and patted dry

Servings: persons

2 lbs red bell peppers
2 8 large green poblano chiles or (7 ounce) cans fire-roasted green chilies
1/2 cup fresh orange juice
1 1/4 teaspoons salt
6 ounces mild goat cheese
6 ounces monterey jack cheese, shredded
6 large eggs, room temperature, separated
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
4 tablespoons vegetable oil
1 cup frozen corn kernels, thawed and patted dry
1/2 cup canned black beans, rinsed and patted dry

1
Heat broiler.
2
Arrange bell peppers and fresh chiles on broiler pan. Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes. Let steam in separate covered bowls 10 minutes. Remove charred skin from peppers and chiles. Set chiles aside.
3
Prepare sauce: Cut bell peppers in half; remove stems and seeds. Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth. Transfer to top of double boiler and set aside.
4
Prepare chiles: using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds. (Canned chiles will be stuffed from top where stem used to be. Do not slit but blot dry with paper towels.).
5
Using fork, mix cheeses in small bowl and stuff into chiles.
6
Lightly beat egg yolks in mixing bowl. Add flour and 1 t. salt and beat until blended.
7
Whisk egg whites in second bowl until stiff peaks form. Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal.
8
Heat 2 T. oil in large heavy skillet over medium-high heat. Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides. Place chiles in skillet and fry until crisp on one side, about 3 minutes. Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer. Remove and drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. oil, chiles, and batter.
9
Meanwhile, gently warm sauce over simmering water.
10
Spoon sauce into wide shallow serving dish and arrange chiles on top. Sprinkle sauce and chiles with corn and beans. Serve at once.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs red bell peppers, 2 8 large green poblano chiles or (7 ounce) cans fire-roasted green chilies, 1/2 cup fresh orange juice, 1 1/4 teaspoons salt, and more.

Yes, Chiles Rellenos With Roasted Red Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!