Chiles Rellenos

Name: Chiles Rellenos
Total time: 50 min
Yield: 4
Ingredients: 4 poblano peppers; 250 g queso Oaxaca or Monterey Jack; 4 eggs; 1/3 cup flour; for frying oil; 1 can (400 g) crushed tomatoes; 1/2 onion; 1 clove garlic; to taste salt

Roasted poblano peppers stuffed with cheese, battered, and fried until golden.

Prep: 20 min
Cook: 20 min
Total: 50 min
Active: 40 min
Serves: 4
Difficulty: Medium
Cuisine: mexican

Servings4

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Ingredients

Steps

Roast the poblanos over a flame or under the broiler until the skins blister, then steam in a covered bowl for 10 minutes and peel.
Slit each pepper open, remove the seeds, and stuff with cheese.
Simmer the tomatoes, onion, and garlic together for 10 minutes, then blend smooth for the sauce and season with salt.
Beat the egg whites until stiff peaks form, then gently fold in the yolks.
Dust the stuffed peppers with flour, dip in the egg batter, and fry in hot oil until golden on all sides.
Drain on paper towels and serve warm with the tomato sauce spooned over.