Mexican
Chiles Rellenos
Roasted poblano peppers stuffed with melty cheese, battered and fried, served with a flavorful tomato sauce.
Prep 25 minCook 30 minTotal 55 minMediumSpice 2/5Cost 3/5
Visual recipe
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Ingredients
- 6 Poblano peppers
- 1 lb Oaxaca cheese
- 5 Eggs
- 1/2 cup Flour
- 4 Tomatoes
- 1/2 Onion
- 2 cloves Garlic
- Cooking oil As needed
Instructions
- Roast the poblano peppers until blistered. Let them steam, then peel them, carefully slit them open and remove the seeds.
- Stuff each poblano pepper with Oaxaca cheese and close it carefully.
- Separate the eggs. Beat the egg whites to stiff peaks, then gently fold in the yolks to make the batter.
- Lightly coat the stuffed peppers with flour, then cover them with the egg batter.
- Fry the battered chiles in hot oil until golden brown on all sides.
- Blend the tomatoes, onion and garlic. Cook the mixture until it becomes a light tomato sauce.
- Add the fried chiles to the tomato sauce and simmer for a few minutes so the flavors come together.
- Serve hot with Mexican rice, refried beans and additional tomato sauce as desired.
Tips
Use firm, large poblano peppers.
Let the peppers steam after roasting to make peeling easier.
Do not overfill the peppers.
Beat the egg whites until stiff for a light, fluffy batter.
Use a mild tomato sauce, or add a little heat if you prefer.
Serving suggestions
Serve with Mexican rice, refried beans and warm tortillas. Fresh cilantro, queso fresco, sliced avocado and lime wedges are excellent optional additions.