Follow these steps for perfect results
green chilies
roasted and peeled
cheese
shredded
eggs
separated
salt
flour
for dusting
oil
for frying
onion
chopped
beef
shredded
Roast and peel the green chilies.
Cut a slit down the middle of each chili.
Open the chilies and fill with shredded cheese (and shredded beef and chopped onions, if desired).
Dust the stuffed chilies with flour.
Separate the eggs.
Beat the egg whites until stiff peaks form.
Fold in flour and salt to the egg whites.
Gently fold in the egg yolks.
Heat oil in a skillet over medium heat.
Dip each chili in the egg mixture, ensuring it's fully coated.
Carefully place the egg-coated chili into the hot oil.
Fry until golden brown on one side.
Turn the chili and cook until golden brown on the other side.
Remove from skillet and serve immediately.
Expert advice for the best results
Use a high-quality cheese that melts well.
Be careful when frying to avoid splattering oil.
Serve with your favorite salsa or Mexican crema.
Everything you need to know before you start
15 minutes
The chilies can be roasted and peeled ahead of time.
Place two chilies rellenos on a plate, drizzle with Mexican crema, and garnish with chopped cilantro.
Serve with rice and beans.
Top with salsa and sour cream.
Pairs well with the spice and richness of the dish.
Discover the story behind this recipe
A traditional dish often served during special occasions.
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