Mexican

Chiles Rellenos (from Melissa d'Arabian) is for Dinner.

Chiles Rellenos (from Melissa d'Arabian) takes 25 minutes to prepare.

Chiles Rellenos (from Melissa d'Arabian) takes 20 minutes to cook.

Chiles Rellenos (from Melissa d'Arabian) makes 4 servings.

The ingredients for Chiles Rellenos (from Melissa d'Arabian) are:

4 poblano peppers
4 large eggs, yolks and whites separated
1/4 cup all-purpose flour
1-1/2 cups 2% reduced fat shredded jack cheese
1/2 cup fresh corn (or frozen if not available)
1/2 cup canola oil

Here is how you make Chiles Rellenos (from Melissa d'Arabian):

1. Place peppers on a baking sheet and broil until skin is blistered and charred, or place directly on a gas burner, turning to cook on all sides. Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes, then remove skin with your hands.2. Meanwhile, in a medium bowl, use a hand mixer to beat egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 T. Flour and 1/2 tsp salt. (Reserve 2 remaining yolks for another use). Place remaining flour on a small plate. Mix onethird of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.3. Remove seeds from peppers by slicing them open along one side. Slice about two-thords the length of the pepper,just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, spueezang the cheese gently so that it stays together.4. Heat 1-1/2" of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. If the cheese and peppers are too warm and falling apart, place in the freezer for 10 minutes. Cost the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden about 3 minutes per side. Place on paper towels to absorb the excess.Serving Size: Makes 4 servings of 1 pepper eachNumber of Servings: 4Recipe submitted by SparkPeople user CRUISINUT.

The nutritional information for Chiles Rellenos (from Melissa d'Arabian) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 492.9

• Total Fat: 41.4 g
• Cholesterol: 216.0 mg
• Sodium: 419.0 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 0.7 g
• Protein: 18.2 g

Chiles Rellenos (from Melissa d'Arabian) is Mexican cuisine.

The dietary needs meet for Chiles Rellenos (from Melissa d'Arabian) is Vegetarian