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Mains, Quick and Easy, Vegetarian

Maria's chiles rellenos

Maria's chiles rellenos
Los Angeles Times

Trying to make one of your favorite dishes for the first time can be intimidating. Will it be as good as what you had at that restaurant? As good as your mother's? Good at all? My friend Maria told me ... Read more

Total time: 20 minutes | Serves 4
  • 1 (1-pound, 11-ounce) can roasted Anaheim peppers
  • 1/2 pound Jack cheese
  • 3 eggs
  • 1 tablespoon flour
  • Salt, pepper
  • Oil for frying
  • 1 cup bottled chipotle salsa
  • 1 cup Mexican crema, plus more for serving
  • Cilantro sprigs, for garnish

Step 1Remove 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.

Step 2Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt and pepper to taste. Set aside.

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

Step 4Pour 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.

Step 5While 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.


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