Chiles Rellenos

Name: Chiles Rellenos
Cuisine: Mexican
Ingredients: 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); 225 g white crabmeat (fresh, defrosted or canned); 225 g white crabmeat (fresh, defrosted or canned); 225 g white crabmeat (fresh, defrosted or canned); 225 g white crabmeat (fresh, defrosted or canned); Juice of ½ lime; 2 tbsp chopped fresh coriander; 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); Vegetable oil, for frying; 26 assorted chillies (jalapeños, poblanos, red and yellow Anaheims, Scotch bonnets); 225 g Monterey Jack or Cheddar cheese, grated; 225 g Monterey Jack or Cheddar cheese, grated

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

A popular classic from Mexico, chiles rellenos is literally translated as “stuffed peppers”. Traditionally for festive occasions, the chillies are dipped in batter and deep-fried, and served as finger food at casual buffets. Here a lighter grilled version, without batter, is also given, so you can mix and match according to personal preference.

Ingredients

Americas
Mexico
Fish course
Starter
Pescatarian
Gluten-free
Central America

Ingredients

Method