Chiles Rellenos
Poblano peppers stuffed with cheese, dipped in egg batter, fried until golden, and served with a savory tomato sauce.
shopping_cartIngredients
- • 4 large poblano peppers
- • 8 oz queso fresco or Monterey Jack cheese, cut into strips
- • 4 large eggs, separated
- • 1/4 cup all-purpose flour
- • Vegetable oil for frying
- • 2 cups tomato sauce
- • 1/2 onion, chopped
- • 2 cloves garlic, minced
- • Salt and pepper to taste
list_altInstructions
Roast poblanos over open flame or under broiler until skin is charred. Place in a covered bowl to steam, then peel off skins.
Make a slit in each pepper and remove seeds. Stuff with cheese and close gently.
Beat egg whites to stiff peaks, then fold in yolks.
Dust stuffed peppers with flour, then dip in egg batter.
Fry in hot oil until golden on all sides. Drain on paper towels.
For sauce: sauté onion and garlic, add tomato sauce, salt, and pepper. Simmer 10 minutes.
Serve chiles topped with warm tomato sauce.