Spanish Stuffed Green Chillis #1 (Chiles Rellenos)
Green, California-type chillis are often stuffed in Mexico, and with a variety of different materials. Picadillo for instance, Frijoles Refritos or, as here, simple sticks of cheese. The sauce is traditional to the dish but can he omitted if you prefer.
- 2 Canned California green chillis
- 6 oz Cheddar or jack cheese cut into strips short enough to fit into the chillis
- 2 oz Seasoned flour flour with salt and pepper to taste
- Sufficient vegetable oil for deep-frying
- 10 floz Salsa de Chile Rojo red chilli sauce
for the coating
- 3 Eggs separated
- 1 Tbs Water
- 3 Tbs Cornflour cornstarch
- Drain the chillis and gently cut a slit halfway down the side of each one. Remove any seeds and membrane and rinse under cold running water. Insert the cheese piece, then coat in the seasoned flour, shaking off any excess.
- To make the coating, beat the yolks, water and cornflour (cornstarch) together until they are well blended. Beat the egg whites until they form stiff peaks. Fold into the egg yolk mixture.
- Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the chillis in the batter to coat them thoroughly and place them one by one in the hot oil (use a saucer to slide them in if necessary). Fry for 3 to 4 minutes, or until the coating is puffed up and lightly browned. Remove from the oil and drain on kitchen towels.
- Transfer the cooked chillis to a warmed serving dish and pour over the sauce. Serve at once.
Calories: 443 kcal
Carbohydrates: 54 g
Protein: 17 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 167 mg
Sodium: 1779 mg
Potassium: 87 mg
Fiber: 1 g
Sugar: 36 g
Vitamin A: 604 IU
Vitamin C: 3 mg
Calcium: 325 mg
Iron: 6 mg