Chile RellenosChile RellenosChile Rellenos
Ingredients
- 4 large poblano peppers
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Steps
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the poblano peppers in half lengthwise and remove the seeds.
- Brush with olive oil and place on a baking sheet.
- Bake in preheated oven for 15 minutes.
- In a shallow bowl, mix together the flour, eggs, salt and pepper.
- Dip each pepper into the egg mixture, coating both sides.
- Heat 1/4 inch of oil in a large skillet over medium heat.
- Fry each pepper until golden brown on both sides. Drain on paper towels.
- Serve hot.
Tags
Mexican
Appetizer
Stuffed Peppers
Poblano Peppers
Chile Rellenos
Copyright 2023 Ben Bergstein