Assembling Chiles & Frying

CourseMain Course

CuisineMexican

KeywordEggs

Prep Time10

Cook Time20

Total Time30

Servings chiles

Calories723kcal

Spoon the cooled relleno (filling) into the chiles, making sure not to overstuff. The skin of the chile should be able to just barley close. Set aside on tray. At this point, if you are not ready to cook all chiles, wrap individually in plastic wrap, place in large ziploc bags and freeze. Defrost in refrigerator overnight before using and proceed with following steps.
In a large frying pan, heat vegetable oil.
While oil is heating, whip the egg whites until soft peaks form. Slowly sprinkle in the flour and beat until stiff peaks form, making sure not to over beat the egg whites to the point where they appear dry.
Using a spatula, gently fold egg yolks into egg white mixture until fully combined.
Check oil to confirm the temperature is 350 degrees.
Lightly dust your chiles in flour, removing all excess flour. Carefully drop one chile at a time into the egg white mixture. Using a large spoon, encase the chile in the egg white mixture, remove, and carefully place in hot oil to fry. Using a large spoon, baste the top of the chile with oil to help cook. Gently roll the chile over to the other side and repeat until golden brown. Place on a paper towel to drain any excess oil and then keep in the oven on warm. Repeat with all remaining chiles.