Before going Low Carb when ever I went to a Mexican restaurant I would always order enchiladas or quesadillas, so when I started my Low Carb lifestyle I assumed Mexican food was off-limits. Yes you can order fajitas and taco salads, but I got bored with those very quickly. Then I discovered Chile Rellenos and I fell in love. They are similar to an enchilada being that it is topped with an enchilada sauce, but instead of wrapped in a tortilla it is a mild chile stuffed with cheese. One on my favorite parts is that it is fried in an egg batter. Yep that batter is all eggs and no breading or flour. I figured since they were so good in my local mexican restaurant I should try making my own. Well this wasn’t the easiest recipe to conquer, but they turned out perfect.
Ingredients:
- 4 Large Mild Green Chiles, Poblano or Passila Pepper
- 2 Eggs, separated and white eggs beaten to soft peeks
- Canned Enchilada Sauce
- 4 1″x1/2″x3″ slices of Monterey Jack Cheese
- 1 cup Shredded Jack/Cheddar Cheese
- 1 cup Vegetable Oil
- Place chiles on a baking sheet and char them under a high broiler. Spray chiles with oil beforehand to speed up the process.
- Turn until all sides are chard.
- Transfer chiles to a bowl and cover with cling wrap to steam. Allow them to steam for 5 minutes to make the skin easier to remove.
- Peel the skin off the chiles. Do not rinse under water.
- Make a vertical slit in the top of the chile and remove the spicy seeds.
- Insert the Monterey Jack cheese slice.
- Fold chile closed.
- Heat a skillet on high with the vegetable oil to fry the chiles.
- In a shallow bowl fold egg yolks and egg whites together.
- One at a time, dip chiles into the egg batter.
- Immediately place the chiles into the frying skillet and flash fry the chiles to golden brown and flip.
- Remove and place in a baking pan.
- Top with warmed enchilada sauce and cheddar/jack.
- Place under a high temperature broiler until cheese has melted.
- Serve immediately. Enjoy!
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