Welcome to Simply Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
#simplymamacooks #easyrecipes #homemade

🔔CLICK THE BELL ICON
🙏🏼Please LIKE, SHARE and SUBSCRIBE! Thank you!
💖MY VLOG CHANNEL
   / justangelicaj  
📸FOLLOW ME ON INSTAGRAM 👉🏼http://bit.ly/2yCfjqe
AND HASH TAG Simply Mama

⭐️MEXICAN RICE RECIPE
   • How to Make Mexican Rice | Mexican Ri...  
⭐️CHILE RELLENOS WITH PICADILLO
   • CHILES RELLENOS RECIPE | CHILES RELLE...  


INGREDIENTS
1 lb (454 g) fresh poblano peppers (5 to 6 peppers)
6 chilled large eggs (separated whites from yolks)
1/2 cup all purpose flour (dredging for stuffed peppers)
1 lb (454 g) russet potatoes
1 clove of garlic
1 1/2 Tbsp (21 g) unsalted butter
8 oz (227 g) mozzarella cheese shredded
salt and pepper to taste
Enough oil to fill frying pan a half inch deep
12 toothpicks

HOW TO PREPARE THE PEPPERS
- Completely char the skin of the poblano peppers by placing them directly on your stove top burner flame and turning until outside skin is charred and blistered
NOTE: Try to char skin quickly as this process can overcook the peppers making it difficult to stuff late. Also be sure to work in a well ventilated area or working space when charring.
- Place all charred peppers in a large bowl, cover with cling film and allow to set for 15 to 20 minutes
NOTE: rub oil all over the skin of your hands or wear disposable gloves when handling the peppers to avoid skin or eye irritation
- After charred peppers have set, start peeling and wiping off the charred skin
- After peeling off charred skin, make a small vertical slit, be sure not to pierce the back side of the pepper
- Now remove all the seeds from the inside of the pepper, rinse and pat dry
- Set peppers aside until ready to stuff

POTATO CHEESE FILLING
- Peel, rinse and chop potatoes in to large chunks
- In a pot add peeled chopped potatoes, one clove of peeled garlic and water covering the potatoes by half an inch
- Bring pot to a boil and cook potatoes until fork tender
- Once potatoes are tender, drain the water and return to pot
- Now add unsalted butter, salt, pepper to the potatoes and mash well
NOTE: I also like to add smoked paprika and sautéed onions for extra flavor
- Once mashed potatoes are cooled add shredded cheese and combine well

STUFFED PEPPERS PREPARATION
- Take each cleaned pepper and stuff with potato cheese filling
- Now take two tooth picks, close and secure seam
- On a large plate add all purpose flour
- Now completely dredge and coat each stuffed pepper
NOTE: Dredging stuffed peppers with flour will help the egg batter adhere to the stuffed pepper.

EGG BATTER PREPARATION
- Between two bowls, divide and remove egg yolks from egg whites
- In a large chilled bowl add the egg whites
- With a hand mixer beat until stiff peaks start to form
- Once stiff peaks form, add egg yolks one by one and continue mixing until combined well

COOKING STUFFED PEPPERS
- Take each stuffed and dredged pepper and dip into egg batter coating it completely
- Then quickly and carefully place in a preheated pan with oil to fry
NOTE: Fry oil should be at 350 ºF / 176 ºC
- Once the first side is cooked and golden brown, using 2 spatulas, carefully flip to the other side
- Continue to fry each stuffed and battered pepper until the egg batter is cooked and golden brown
- Once your chile rellenos are cooked, BE SURE to remove toothpicks before serving and eating
- Enjoy with a side of Mexican Rice and salad




DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
https://soundstripe.com

How To Make Chile Rellenos
Chile Rellenos Recipe
Mexican Style Stuffed Peppers
Poblano Peppers Recipe Idea