Chiles Rellenos

Cuisinart original

Now you can make this restaurant treat at home. Serve with refried beans, warm flour tortillas and ranchero sauce for a true vegetarian feast!

Yields

Makes 10 chiles


Ingredients

          nonstick cooking spray
10     fresh Anaheim or poblano peppers, washed and dried well
6       ounces Monterey Jack, shredded
6       ounces sharp Cheddar, shredded
8       ounces cream cheese, room temperature
½      cup unbleached, all-purpose flour
2       large eggs, beaten
5       cups tortilla chips, chopped
         vegetable oil for spraying or brushing


Nutritional information

Nutritional information per relleno:
Calories 327 (71% from fat) • carb. 17g • pro. 14g • fat 23g • sat. fat 12g chol. 93mg • sod. 318mg • calc. 470mg • fiber 3g

Instructions

1. Coat the Baking Pan well with nonstick cooking spray.
Place prepared peppers onto the pan.
2. Place in oven in rack position 2. Select Roast at 450°F for 30
minutes. Halfway through cooking time, turn the peppers to evenly
brown. When time expires, place roasted peppers into a mixing bowl
and immediately cover with plastic wrap. Allow to steam to loosen
the skin for about 30 minutes.
3. While peppers are roasting and cooling, mix the cheeses together
so the three are completely mixed. Divide equally into 10 portions;
roll and form into cylinders, approximately the size of the peppers.
4. Once peppers have rested, carefully remove the skins and all seeds
while keeping the pepper mostly intact. Put a cheese cylinder into
the pepper. Using your hands, form the cheese to fit the length of
the pepper; carefully cover the cheese with the pepper so that the
end result resembles the chile pepper. Repeat with the remaining.
If desired, secure the pepper with a toothpick to completely cover
the cheese. Refrigerate the stuffed peppers for at least 4 hours up
to overnight to completely chill.
5. When ready to AirFry, place the AirFryer Basket onto the Baking Pan
and coat with nonstick spray. Place the flour, 2 beaten eggs and
crushed tortilla chips individually into 3 shallow dishes. Dip each
stuffed pepper into the flour to completely coat and shake off any
excess before dipping into the egg, and then finally coating in the
crushed tortilla chips. Place each pepper onto the prepared basket
in one layer. Liberally brush or spray evenly with oil.
6. Place basket into the oven in rack position 2. Select AirFry at 400°F
for 10 minutes.
7. Serve immediately with prepared Ranchero Sauce (see below).

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