Advertisement

Maria's chiles rellenos

Time 20 minutes
Yields Serves 4
Maria’s chiles rellenos
1

Remove 8 peppers from can and save rest for another use. Cut cheese into 3x1/2-inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing too much. (They will tear a little, but that’s OK.) Set aside.

2

Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt and pepper to taste. Set aside.

3

Beat whites in bowl of electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Gently fold yolks into whites.

4

Pour 1/4-inch oil into large skillet and heat over medium-high heat. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed and golden brown, about 2 to 3 minutes per side.

5

While peppers are frying, combine salsa and crema in small saucepan and heat over medium-low heat until heated through, 4 to 5 minutes. Garnish with cilantro and serve immediately with sauces and a little extra crema if desired.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.