Chili Relleno
Chiles rellenos with mango salsa is a delicious and flavorful dish that combines the mild heat of poblano peppers filled with cheese, topped with a tangy and sweet mango salsa.
Ingredients
4 large poblano peppers
1 cup of shredded cheese (such as Oaxaca, Monterey Jack, or your favorite melting cheese)
1/2 cup all-purpose flour
4 large eggs, separated
Sea salt and pepper to taste
Vegetable oil for frying
For the mango salsa:
1 ripe mango, peeled and diced
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions
Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a plastic bag to steam for 10 minutes, then peel off the skin, make a slit down one side, and remove the seeds.
Stuff each poblano pepper with shredded cheese, being careful not to overfill them.
Dredge the stuffed peppers in flour, shaking off any excess.
In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with a pinch of sea salt until light and fluffy. Gently fold the egg yolks into the beaten egg whites.
Heat vegetable oil in a large skillet over medium heat. Dip each stuffed pepper in the egg mixture, coating it completely, then carefully place it in the hot oil. Fry until golden brown on all sides.
Remove the fried chiles rellenos from the oil and place them on a paper towel-lined plate to drain any excess oil.
To make the mango salsa, combine diced mango, red onion, red bell pepper, cilantro, lime juice, sea salt, and pepper in a bowl. Mix well and let it sit for flavors to meld.
Serve the chiles rellenos topped with mango salsa and enjoy!
Feel free to adjust the recipe to suit your taste preferences, and I hope you enjoy making and eating this delicious dish!
Chili Relleno