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Author Notes: My litmus test for Mexican or Tex-Mex restaurants is whether their chile rellenos pass muster with me. I have always been very picky with how chile rellenos are prepared and taste. I have never been fond of deep fried rellenos that arrive soggy, greasy, and so over-breaded that it’s almost impossible to find the chile pepper in the inside of it.
I began my quest for the “perfect” chile relleno recipe shortly out of college. After many years of trial and error, I think I have come up with the perfect balance of taste and lightness for both the chile and the egg white-based batter that enfolds it. —anotherfoodieblogger
- 4 Poblano or Pasilla peppers
- 1 cup Monterrey Jack cheese, shredded and divided
- 3 eggs, egg whites and yolks separated into two bowls
- 2 teaspoons flour
- 2 teaspoons cornmeal
- 1 teaspoon baking powder
- 1 teaspoon water
- Dash of salt
- 1 to 2 cups chile con carne or enchilada sauce, of choice, for topping
- Broil the peppers in the oven until they are blackened, turning often, about 10-15 minutes. Place them immediately in a tightly sealed paper bag for 20 minutes.
- Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
- Peel the skin off the peppers, and cut a slit in them and remove seeds and rinse. Place them in a lightly oil-sprayed casserole dish, and stuff with shredded cheese.
- Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
- With an electric mixer, beat the egg whites in the other bowl until foamy. Sprinkle with a dash of salt and beat until stiff, but not dry. Fold the egg yolk mixture into the egg whites gently, until no more white is visible.
- Pour the batter evenly over the peppers and sprinkle with paprika. Bake at 325 degrees, until puffed and lightly browned, about 40 minutes.
- Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.
- This recipe was entered in the contest for Your Best Recipe with Egg Whites