Chili Rellenos

Serves: 6
Total Calories: 151


6 anaheim green chili peppers
1/3 cup grated mozzarella cheese
1/3 cup grated Monterey Jack cheese
2 cloves minced garlic
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
2 tablespoons milk
1 cup cornmeal
3/4 cup picante sauce
oil for deep frying


Make a slit in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375°. Have a bowl of ice water handy. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried. When cool enough to handle, gently rub off the skin. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Heat the reserved oil to 375°. Fry the peppers for about 3 minutes, or until golden brown. Remove the peppers from the pan with tongs, drain on paper towels. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 151
Calories from Fat: 47

This Chili Rellenos recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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