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Chile Rellenos
By Chef Andrew Faulkner

Chile Rellenos


8 Anaheim Pepper 7 inches roasted, peeled, seeds intact and stems attached
1 pound Mozzarella - shredded
1/2 cup All-Purpose Flour
2 1/2 teaspoons Salt
1/2 teaspoon Fresh Ground Black Pepper
Vegetable Shortening for frying
4 large Egg Yolks beaten
4 large Egg Whites beaten until foamy


Fire Roasted Salsa (optional)


Carefully cut a lengthwise slit in each pepper and stuff with some mozzarella soy shreds.

Combine flour, salt, and pepper and dredge peppers.

In a large skillet heat 1/2 inch shortening to 375°F on a deep-fat thermometer.

Fold yolks into egg whites. Working with 2 peppers at a time, using a slotted spoon, dip peppers into egg mixture and fry, turning occasionally, until golden, no more than a couple of minutes.

With a slotted spoon transfer peppers (careful — they are delicate!) to paper towels to drain.

Arrange peppers on a flameproof plate and sprinkle with mozzarella soy cheese.

Broil peppers just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

To Roast Peppers

Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)

Transfer peppers to a bowl and let stand, covered, until cool enough to handle.

Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Makes 4 servings.