Appetizers

Individual Chile Rellenos

MexicanHard

Delight your guests with one-bite chile rellenos

Ingredients

Makes 12 servings

• 12 shishito peppers
• 3 eggs, separated
• 1/4 Cup Flour (for batter)
• 1 cup flour (for dredging)
• Oil (enough to cover pan 1/2" deep)

Method

1. Preheat the broiler and arrange peppers in a single layer on a baking sheet. Broil until blackened, about 2–5 minutes, then use tongs to flip and broil the other side, about 2–5 more minutes. Cover the peppers with a clean kitchen towel to lightly steam them. Alternatively, place the peppers inside a sealed plastic bag or lidded dish to steam. Once the peppers have softened, about 10–15 minutes, use a paring knife to peel the skins off.
2. In a large bowl, whip egg whites to stiff peaks by hand or using an electric mixer. In a separate bowl, beat egg yolks with ¼ cup flour to combine. Using a rubber spatula, gently fold yolk-flour mixture into whites. Place 1 cup flour on a plate or in a shallow bowl and lightly coat peppers in flour. Dip floured stuffed chiles in egg batter.
3. In a large sauté or frying pan, heat ½ inch vegetable oil over medium-high heat. Test the oil by dropping a tiny spoonful of batter into the oil. If it sizzles, the oil is ready. Fry chiles, seam-side down in hot oil until golden brown, about 2–4 minutes. Use tongs to flip chiles and fry until the other side is browned, about 2–4 more minutes. Blot excess oil with paper towels.

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