Chili relinos (stuffed with cheese chili peppers) – a detailed recipe cooking. 
Time: 55min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pepper blanched in breading
- 4 large peppers blanched
- 4 eggs, separate the proteins from the yolks
- 1/4 Art. flour
- 1.5 tbsp. grated cheese Monterey Jack
- 1/2 tbsp. fresh corn
- Cooking Oil
Chili tomato sauce
- One can (400 gr.) Canned tomatoes, large chopped
- 1 tbsp. l olive oil
- 1/2 onion, chopped
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 cloves of garlic
- 1/2 tbsp. chicken broth
- 1 tbsp. l cilantro leaves
- 1 tsp white wine vinegar
Recipes with similar ingredients: anchovy pepper, corn, tomatoes, wine vinegar, cayenne pepper, cumin, Monterey jack cheese, eggs, flour, cilantro
Recipe preparation:
- Preheat the roasting pan. Place the peppers on a wire rack and cook on a fire. until the skin is swollen and charred. Turn peppers for uniform cooking on all sides, from 1 to 2 minutes. to each side. Place the toasted peppers in a bowl and cover cling film, let them cool for at least 10 minutes. After cooling, remove the skin with your hands, set aside.
- In a medium bowl, beat the egg whites to hard peaks, using a hand mixer. Combine 2 egg yolks in a small bowl with 1 tbsp. l flour and 1/2 tsp salt (2 remaining yolks will be needed to you later). Pour the remaining flour into a small plate. Mix one third of the yolk proteins and then gently add the remaining proteins in the mixture and mix until smooth masses.
- In a third bowl, combine grated cheese and corn. Remove the seeds from pepper, cutting them on one side. Chop about two thirds pepper so that it is easy to remove seeds with a small spoon. Fill the peppers with a mixture of cheese, gently squeezing the cheese inside. Heat 4 cm. Of oil in a large frying pan over medium heat. Neatly roll peppers in flour. If the cheese and pepper are too warm and falling apart, put them in the freezer for 10 min. Dip peppers in batter. Raise the pepper, drain the excess dough or gently remove it with a spoon. Put peppers in hot oil and fry until golden color, about 3 minutes from each side. Lay out fried peppers on paper towels, they absorb excess oil. Serve with tomato sauce. see more variation of chili relonos. Tomato sauce: Add olive oil to medium pan and put on medium heat. Then add the onion and fry until softened for about 5 minutes. Add cumin, cayenne pepper and garlic and cook until fragrance for another 1 min. Add chicken broth and tomatoes with brine and bring to a boil in within 1-2 minutes Remove from heat and let cool slightly. Put in blender and stir for 10 s. (the sauce should not be uniform). Add cilantro, vinegar, salt and pepper to taste and now mix until full mixing. Just get 2 tbsp. sauce.
