While not your traditional chile rellenos, you won't be disappointed with the addition of bacon and cream cheese!Ingredients
6 Large Pablano Peppers
1/2 Cup Jarred Jalapenos, diced
4 Slices of Cooked Bacon, chopped
2 - 8oz Packages Neufchatel Cheese, softened
1 Cup Shredded Colby Jack Cheese
4 Large Egg Whites
2 Large Egg Yolks
1/4 Cup White Flour
Move the top rack of your oven about 3 - 4 inches away from your broiler. Turn broiler on high.
Using a pearing knife, cut around the top of the pepper about 1/4inch down from the stem of the pepper in until you have cut 3/4 around the pepper. Leave the top attached forming a 'lid'.
Gently pull/cut out seeds and rinse with water. Place on a baking sheet. Repeat with all peppers.
Fill a small mixing bowl with ice water. Place a slightly bigger bowl on top to create an ice bath and set aside.
Place baking sheet in oven directly under broiler. Keeping a close eye on the peppers, rotate peppers once the skins are charred. Repeat until all of the skin is bubbling and charred.
Remove peppers from oven and baking sheet and gently place in the top bowl of the ice bath. Set aside for 10-15 minutes.
While peppers cool, make your filling.
Place neufchatel cheese in a medium mixing bowl and cream with a fork. Add the bacon, jalapenos, and colby jack cheese and stir to make a well-distributed creamy filling.
Once the peppers are cool enough to handle, gently peel the charred skins off the peppers. Repeat until all the skin is removed from the peppers.
Gently lift the top of the pepper and fill with 1/6th of the filling being careful not to rip the pepper. Repeat with all peppers. Set aside on the baking sheet.
Add 4 egg whites to a bowl and beat with an electric mixer until soft peaks form, about 5-10 minutes. In a separate bowl, mix 2 egg yolks with 1 TBSP of the flour and about 1/2 teaspoon of salt. Once the peaks have formed, gently fold the egg yolks into the egg whites using a rubber spatula or spoon just until combined.
Heat 3/4 inch vegetable oil in a pan over medium-high heat.
Place the remaining flour on a large plate.
Once the oil has been heated, gently roll the peppers in the flour. Then dip them in the egg mixture and spoon mixture over it to cover the pepper. This won't be perfect, but be sure to cover as much of the pepper as you can. Carefully place the pepper in the hot oil and cook until golden brown on each side, about 3 minutes. Take peppers out of oil and place on a paper towel to drain if desired.
You can eat plain or serve with a traditional tomato sauce.
- Calories 403.5
- Total Fat 29.9g
- Saturated Fat 16.6g
- Sodium 591.1mg
- Total Carbohydrates 17.5g
- Sugars 0.5g