Chiles Rellenos Irisa Style……

By Irisa Raina 9
@Irisa

I have been making these for some time now. I change them up by sometimes adding hot sausage and different cheeses.
This was last night's dinner, we had the neighbors over.

Rating:

★★★★★ 3 votes

Comments:

21 Comments

Serves:

3 - 4

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mucho yummo! Cheese, Rotel, lime... it's all here and it's ALL delicious.

Ingredients

: 3 or 4 pablano peppers find the largest one you can
: 8 oz. goat cheese
: 6 oz blue cheese
: 6 oz sharp cheddar cheese
: 1 can rotel tomatoes with lime
: 1 teaspoon dark brown sugar
: 1/4 cup hot sauce *** or to taste + 2 teaspoons
: 1 cup flour for dredging
: egg whites
: salt & pepper
: oil for frying

How to Make Chiles Rellenos Irisa Style……

Step-by-Step

1Char the skins of the peppers on the stove or grille. When they are all black on the outside, put them in a bag or bowl and cover to steam.

While the peppers are steaming, put the tomatoes, brown sugar and the ¼ cup of hot sauce in a pot and cook till it is really thick.
2Mix the cheese’s together.

Let the tomato mixture get very cool and add the cheeses. Mix well.
Beat egg whites with 2 teaspoons of hot sauce
Add flour salt and pepper to another bowl.
3When peppers are all cooled, rub off all the char parts with your fingers, then make a slit and clean out the vein and seeds “ I leave the vein & seeds in because we like the heat “….these will be messy and a wee bit hard to handle but oh so worth the time.
4Stuff the peppers and put tooth picks in a “ X “ pattern to hole them together.

Once you have that done, you’ll want to roll them carefully in the flour, then dip into the egg whites and roll in the flour again.
5Heat the oil and fry them till they are all golden brown.

Drain on paper towels…and enjoy~~~~
6I like to serve these with some home made tomato sauce and extra shredded cheese. .

These can be stuffed with anything that you like.
Also if you can’t find the tomato’s with lime, just squeeze one lime into the mixture.
7*** I love the taste of Sriracha hot chile sauce but use what you have or love.
You can make this with out charring the outsides of the peppers…but I like the added smokiness flavor that they get from the grille.