Mini Rellenos Tempura Recipe
Description
If you’re not familiar with the culinary treasures of the Southwest, the deep-seated affection for chiles may surprise you, as they are not just ingredients but culinary loves that elevate dishes to extraordinary heights. This Mini Rellenos Tempura recipe encapsulates the delightful fusion of crispy batter enveloping flavorful green chiles and tender chicken, creating a perfect appetizer or snack for any gathering.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 631.9 |
| Total Fat | 61.6 g |
| Saturated Fat | 8.4 g |
| Cholesterol | 35.9 mg |
| Sodium | 296.4 mg |
| Total Carbohydrates | 8.4 g |
| Dietary Fiber | 0.6 g |
| Sugars | 1.2 g |
| Protein | 12.7 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Green chilies | 1 ½ cups |
| Salt | 8 teaspoons |
| Water | 4 cups |
| Pancake mix | 1 cup |
| Oil (for frying) | 1 quart (or enough) |
| Chicken (cubed) | 1 pound |
Instructions
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Prepare the Chilies: Begin by carefully wrapping the green chilies around cubes of chicken, securing each bite with toothpicks to ensure they stay intact during frying. This step allows the flavors to meld beautifully, enhancing each bite.
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Chill: Once wrapped, place the stuffed chilies in the refrigerator for a bit, allowing them to firm up. This will help maintain their shape when they meet the hot oil.
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Heat the Oil: In a deep fryer or a dutch oven, combine oil and salt, heating it to the appropriate frying temperature. The oil needs to be hot enough to ensure a crispy exterior while keeping the chicken juicy inside.
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Make the Batter: While the oil is heating, mix together the pancake mix and water in a bowl, whisking until the batter is smooth and free of lumps. This light batter will create that sought-after tempura crispiness.
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Fry the Bites: Once the oil is sufficiently heated, roll each chile and chicken bite in the prepared batter. Carefully drop them into the hot oil, ensuring not to overcrowd the pan, which could lower the oil temperature and result in soggy bites.
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Cook Until Golden: Fry the bites until they are golden brown and crispy, usually about 3-4 minutes per side. Keep a close eye on them, as the cooking time may vary depending on the heat of your oil.
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Drain and Serve: Once cooked, remove the bites from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with a side of your choice, whether it be chile con queso, red chile sauce, sour cream, or salsa, for a truly indulgent experience.
Serving Suggestions
This delectable dish can serve up to 15 people, making it a fantastic option for large gatherings, parties, or simply a delightful snack. Your guests will be enchanted by the harmonious blend of flavors and textures in every bite, cementing this recipe as a new favorite in your collection.
Keywords
Poultry, Peppers, Vegetable, Meat, Mexican, < 30 Mins, For Large Groups
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