Flaming Hot Cheesy Elote Recipe Foodcom
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
FLAMING HOT CHEESY ELOTE
Make and share this Flaming Hot Cheesy Elote recipe from Food.com.
Provided by Food.com
Categories Corn
Time 22m
Yield 4 ears of corn
Number Of Ingredients 6
Steps:
- Equipment: Stove top grill.
- Preheat stove top or outdoor grill to medium high heat. Place cheetos in a food processor and grind into small crumbs then transfer to a shallow plate or pie dish. In a medium bowl, whisk to combine mayonnaise, sour cream, granulated garlic and salt.
- Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side. Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with cheeto crumbs and spoon over to coat on all sides.
- Transfer corn to a serving plate, drizzle with mayonnaise and sour cream mixture and sprinkle over remaining cheeto crumbs.
Nutrition Facts : Calories 151.6, Fat 5.5, SaturatedFat 2.4, Cholesterol 10, Sodium 162.1, Carbohydrate 25.6, Fiber 2.9, Sugar 6, Protein 4.5
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