Beyond Wonderful Barbara Adams: How To Make Chiles Rellenos, Learn to Cook, Cooking Tips for Beginners and Advanced Cooks

HOW TO
Prepare Mexican Chiles Rellenos.

Make this tasty Mexican classic once and it'll become a favorite in your repertoire. Chiles Rellenos is easy—and it keeps well in the refrigerator for several days. I don’t recommend freezing it as it looses flavor.


		1. Roast the Pasilla chillies on an open flame until they are completely blackened. Peel and seed them. If you need help, refer to How To Roast Pasilla Chilies.

		2. Cut the cheese into equal slices—approximately 1 1/2-2-inches wide. Cut each slice diagonally into 2 pieces. Insert a piece of cheese into each chili and then close it with your fingers. If a chili tears, fasten it with a toothpick.

		3.Dredge each stuffed chili in flour.

		4.Dip the chilies into the egg batter and cover them completely.

		5.Drop the chilies into the hot oil.

		6. Cook the chilies until golden and then turn them over. If the sides remain white, spoon the hot oil over them until they are golden.

		7.Remove the chilies with a slotted spoon and place them on a baking sheet lined with paper towels. Remove excess oil by blotting the chilies with a paper towel.