4 Anaheim chillies
200g cream cheese
1 clove garlic, crushed
175g Cheddar cheese, grated
4 spring onions, finely sliced
salt and black pepper
100g plain flour
50g cornmeal (polenta)
1 large or 2 small eggs, beaten
oil for frying

PREPARATION:

1. Bring a pan of water to the boil, drop in the whole chillies and blanch for about 2 minutes. Drain and dry the chillies thoroughly. Make a slit down one side and carefully remove the seeds.

2. Mix together the cream cheese, garlic, Cheddar and spring onion and season with salt and pepper. Fill each chilli with the cheese mixture.

3. Mix the flour and cornmeal in a shallow bowl and place the beaten egg in another. Dip the chillies first in the egg, then in the flour mixture. Place on a plate in the freezer to firm up, about 15–20 minutes.

4. Heat enough oil in a frying pan to come 3cm up the side. Fry the chillies about 3–4 minutes each side, turning carefully so as not to disturb the filling, or until golden and the filling is melted and heated through.

Serve with Pico de Gallo salsa.

PREP/COOK
INFORMATION:

Prep time: 55 minutes
Cook time: 10 minutes
Serves: 4

Source: Cooking Coach Terry Farris

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Chilli Rellenos

This popular Mexican dish of deep-fried chillies with cheese – rellenos means fried – requires peppers fat enough to stuff, such as larger Anaheims or Poblanos

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