Prep Time: 20 - 30 Minutes
Cook Time: 40 - 60 Minutes
Total Time: 1 - 1 ½ Hours
- 4 Poblano peppers
- 2 Russet Potatoes
- Shredded Mozzarella cheese
- 1 Box of white mushrooms
- 2 Tablespoons of Loubier Gourmet Chipotle Seasoning
- ½ White onion
- ½ Cup of flour
- 2 Eggs
- 1 Cup of vegetable oil
Directions for the Egg Batter
For the egg batter, place yolks in a small bowl, and place whites in a medium bowl. Whip (we recommend a handheld mixer or whisk, but it is also possible with a fork) egg whites until peaks are formed (until you can flip it over and it won’t fall, like whipped cream). Add yolks and whip for another minute. Your batter is ready to go.
Directions for the Chile Relleno
On an open flame roast, the Poblano peppers until dark char are achieved then place in a plastic bag to seam set aside.
Small dice onions, potatoes, and mushrooms all the same size then sautée in a medium pan with olive oil and Loubier Gourmet’s Hot or Mild Chipotle Seasoning.
Once potatoes are soft remove from heat and add shredded cheese. With a small kitchen utensil, spoon make a small enough hole in the Poblano peppers to begin to stuff the potato mix through.
Heat the cup of oil in a pan for shallow frying directions. Lightly coat stuffed peppers with flour and set on a tray. Using the poblano stem, dip the pepper completely in the egg batter and *slowly place into hot oil*.
Fry to a golden crisp and place on a plate/tray lined with napkins. Serve alongside red rice (Recipe for Mexican Red Rice Click: HERE).
Get your ingredients HERE.