Ranch Chiles Rellenos with Ancho Chile Salsa Recipe
Ingredients
Instructions
- Preheat the oven to 400 degrees F.
- Char the chiles on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a hot broiler until the skin begins to pull away from the pepper.
- Wrap in paper towels until cool.
- Handle the peppers carefully so they do not tear.
- Use the paper towel to rub off the blistered skin.
- Leave the stems on.
- Make a 2-inch slit lengthwise in each chile and remove the seeds.
- Tuck a piece of cheese into each chile and fold the chile over to completely enclose the cheese, so it doesnt ooze out when it melts.
- Over a small bowl, rub the oregano between your palms to bring out the flavor.
- Add the flour and salt and stir to combine the mixture.
- Spread the flour on a plate.
- In a 10-inch saute pan, heat the oil over medium heat.
- Dip each chile into the flour to coat on all sides, and brush off any excess, then dip into the egg white.
- Carefully set into the hot pan and cook until the cheese is melted and the chiles are golden brown on both sides.
- Serve with .
Nutrition & Diet Analysis (per serving)
465
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).